Since we’re touring around the U.S. east coast, I thought I’d offer up my favourite Clam Chowder recipe.  It’s from a great little book I have called, “Celebrity Light”, which features recipes from, well, celebrities.  Holly Cole is a wonderful Canadian jazz singer.  So, can I do this?  Is it legal to print someone else’s recipe?  Naive blogger question.  I guess if the RCMP comes to visit, or Holly for that matter, I’ll have my answer.  In the meantime, enjoy her down home Canadian east coast recipe for ”Nanny’s Awesome Clam Chowder”.  By the way, this has a flavourful, thin, milky consistency, not the thick floury, (sometimes tasteless) creamy kind you often find. (Kathy)

1 can clams (save the juice)

2 medium potatoes

1 medium white onion

1 stalk celery

1 pint milk

2 tbsp butter

sea salt and freshly ground black pepper to taste

Peel and dice potatoes and onions.  Chop celery.  Pour juice from clams over raw vegetables in a saucepan with the butter, and simmer, covered, until vegetables are tender.  Add clams and milk.  Heat slowly.  DO NOT BOIL! Add salt and pepper to taste.  Enjoy.  Hope the RCMP doesn’t show up while you’re eating it.