2 cups diced Red Dog potatoes
1 cup diced Red Dog celery
1 cup diced Red Dog carrots
1 cup diced Red Dog onions (or sub leeks)
½ cup butter
20 oz. minced clams, either fresh (Ian’s preference) or canned
1 cup clam broth or juice
1 Tbs. dillweed
1 tsp. Black pepper
2 bay leaves
1 tsp. salt
1 quart half-and-half
Smoked paprika (to garnish)

Heat the olive oil in a pot, then add all the vegetables and saute until tender. Add the clams, broth or water and herbs. Once your veggies are cooked, lower heat and add your dairy. Heat slowly to serving temperature, but don’t boil the dairy.

 

Lower-fat version, by CSA member Adele:

Use only ¼ cup olive oil, 1% milk instead of half-and-half, and no butter. Consider adding more veggies (like maybe frozen corn) to make up for the lack of dairy.