Kathy's Rhode Island Clam Chowder

Ingredients

2 tbsp butter
4 stalks celery, finely diced
1 medium to large onion, finely diced
4 cups red potatoes, diced
1 cup pinot grigio
3 cups clam juice
6 cups fish stock
2 bay leaves
1 tea old bay seasoning
¼ tea pepper
¼ tea celery salt
1 tea paprika
½ tea lemon juice

Method of Preparation

1. In a large pot, add butter and finely diced celery and onions.  Cook for 1-2 minutes.  Add diced red potato and cook for another 2 minutes. 
2. Add wine to the pan and allow the alcohol to burn off, then add the clam juice and fish stock and simmer on low.
3. Add spices to the pot and continue to cook until potatoes are tender or can be pierced with a knife.
4. Add in chopped clams and simmer for 2-3 minutes.
5. Taste and adjust seasoning to your liking.

Bon Appétit!