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Clam & Corn Chowder

• 1 oz extra virgin olive oil
• 1/2 medium Spanish onion, peeled and diced brunoise
• 2 ribs celery, washed and diced brunoise
• 4 oz. dry white wine
• 32 oz. canned cream corn
• 8 oz. heavy cream
• 32 oz. canned sea clams, chopped OR 3 dozen fresh chowder clams, steamed and chopped  (*Note: if using fresh clams, add 16 oz. can of clam juice or broth)
• Salt and pepper to taste
• 2 oz. fresh dill, chopped

In large stockpot, sautee onions and celery in olive oil until translucent.  Add white wine, bring to simmer.  Add corn, cream and clams, heat to a boil.  REduce heat and simmer for 20 minutes.  Season to taste with salt and pepper.  Garnish with chopped dill.

Yields 8 servings.

Chef's recommendation: Serve with homemade cornbread.