Serves Eight

Ingredients:

• 10 scallions, chopped
• 6 medium – sized potatoes, cubed
• 4 medium – sized carrots, diced ¼ cup butter
• 2 7 – ounce cans minced clams
• 1 ½ cups dry white wine
• 2 cups Fish stock * (see recipe below)
• Teaspoon dill weed
• Salt to taste
• 2 cups fresh or frozen peas
• 3 cups light cream or milk

How to Prepare the Vegetable Clam Chowder

Clean and chop the scallions, discarding the roots. Peel and cube the potatoes. Peel the carrots and dice them. Heat the butter in a deep skillet and lightly sauté’ the scallions. Drain the minced clams and set aside. Add the clam liquid to the skillet, along with the wine, fish stock, potatoes, carrots, dill weed, and salt to taste. Bring to a boil, reduce the heat and simmer, covered, for 15 minutes. Stir in the green peas and continue to simmer for 10 minutes longer. Add the drained clams and the cream. Cook, stirring constantly, until the soup is heated through.

Serve immediately.