• 1 yam
  6 med. Yukon gold potatoes
  1 quart vegetable broth

• 2 Tbsp. Olive oil
  1 medium sweet onion – finely diced
  6 cloves garlic – crushed
  1 leek – minced (up to green leaves)
  1 stalk celery – minced
  2 carrots – diced
  2 strips bacon – cut into small pieces

• 1 can minced clams* – with liquid
  ½ lb. Scallops* – with liquid

• 2 cups milk**and say things to
  1 cup whipping cream**

• salt & pepper to taste
  oregano
  rosemary
  savory
  sage

Peel and dice potatoes and yam. Add them to a large stockpot with the vegetable broth and boil until tender.

While the potatoes are boiling, sauté the onions, garlic, leek, celery and bacon in the olive oil. When they are getting translucent, add the carrots, clams & scallops with their juice and sauté until the liquid reduces.

When the seafood & onions are cooked, pour them into the boiling potatoes along with the herbs, milk & cream. Simmer on medium to medium low for 10 minutes to allow the flavors to combine. At this tie, add the salt & pepper to taste.

Serve hot in a toasted bread bowl or soup crock with buttered & toasted sourdough bread.

If you have the extra time, allow the chowder to sit overnight to really let the flavors meld – it is fabulous the 2nd day!

---

*For a very tasty potato soup, leave out the clams & scallops – if you aren’t expecting chowder, you will never miss them!

**For a dairy-free chowder, substitute the milk with rice milk and the cream with coconut or cashew milk. It will not have the characteristic white color, but the flavor will be very good. It takes a little bit more rice milk than cow milk – I recommend one quart to start with & add to taste from there.