Quick & Easy Clam Chowder

recipe

• Step 1
  Peel & dice the carrots.
• Step 2
  Thinly slice the scallions, separate the green slices from the white slices.
• Step 3
  Wash, peel (optional) & cut the potato into 1/2 inch pieces.
• Step 4
  Heat a drizzle of olive oil in a pot over medium heat. Add the white scallion slices, chopped carrot & potato. Season with salt & pepper. Add additional seasonings like dried dill, dried thyme & garlic powder if you have! Stir & cook for 3-4 min or until the vegetables begin to soften. Meanwhile, drain the clams & save the liquid.
• Step 5
  Add a splash of water (about a 1/4 cup per serving) & the drained clam liquid to the pot. Stir & bring the liquid to a boil. Lower to a simmer & cook for 10-12 min or until the potatoes are soft & the liquid is mostly evaporated.
• Step 6
  Add the drained clams, cream of celery soup & heavy cream. Stir & cook for 3-5 min on low heat. Add another splash of water (a 1/4 cup per serving) to the soup to thin the consistency. Remove the soup from the heat.
• Step 7
  Serve with the green scallion slices & crushed crackers (optional). Enjoy!