6 tbs. butter
1 clove minced garlic
pinch of cayenne pepper
1/2 c. flour
1 c. heavy cream
1 c. Half-n-Half
2 cans evaporated skim milk
1 can clam juice
2-3 cans chopped clams w/juice
1 large potato, diced
fresh dill and parsley to garnish

In a large stew pot melt butter, then add celery and onions and all seasonings. Cook until tender. Add flour and cook 3 more minutes. Add skim milk, cream, half-n-half and clam juice. Heat to just under boiling point. Steam or blanche potatoes until tender, then add to soup along with clams. Slowly bring to a slow simmer for 5 minutes. Sprinkle with fresh dill and/or parsley and serve.

Note: All seasonings are individual and these are my favorite but feel free to adjust or substitute for yourself. Italian seasoning mix is a good choice.

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