NJ Clear Broth Clam Chowder

50 cherry stone clams

2 red skinned potatoes- diced

2 celery stalks- diced

1/4 cup carrots- diced

1/3 cup onion- diced

4 garlic cloves- diced

2 bay leaves

3 baby portabella shrooms- diced

4 cup clam broth water

3 Roma tomatoes- seeded and diced

2 cups seafood stock

1 TBs butter

Sauté onion, celery, carrots, shrooms ,garlic until soft. Add herbs and stock. Cook until potatoes are tender then add clams. Once cooked , chop clams and add back into pot. Adjust seasoning and serve.

Soooooo easy. Tastes like the sea !