Clam Chowder
1 large onion, chopped
3 stalks celery, minced
3 tablespoons butter
2 cups potatoes, diced
2 cups water
1 cup milk
1 cup cream
1 cup clam juice
10 ounces baby or chopped clams
1/4 cup parsley, minced
Salt and fresh ground pepper to taste
In a large saucepan, lightly saute onion and celery in butter; add diced potatoes and water; boil until potatoes are tender. With potato masher, mash potatoes in the pan once or twice. This will thicken the broth. Add milk, cream and clam juice; simmer 5 minutes: add clams and parsley, salt and pepper. Simmer 5 min.