Lighter Clam Chowder
1-2 tablespoons olive oil or butter
1 medium onion, peeled and finely minced
2 celery stalks, finely diced
1 carrot, peeled and finely diced
4 cups fish stock or clam broth
2 cups chicken or vegetable stock, or water
1 bay leaf
2 cups red potatoes, cut into ¼” dice
salt and pepper
2-3 cups fresh or cooked clams, chopped
2 tablespoons fresh parsley, minced
- Heat a medium-sized stockpot, over a medium heat. When it’s heated, add the olive oil (or butter) and the onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally
- Add the fish and chicken stock, and the bay leaf. Bring to a light boil, and simmer for 5 minutes. Add the potatoes, and simmer for 5-10 more minutes, or until the potatoes are cooked through
- Add the clams. If they’re raw, cook for a few minutes, or until they’re cooked through. If they’re already cooked, simmer them until they’re heated through.
- Add the parsley, and season to taste with salt and pepper
Makes 6-8 servings