Now We’re Cooking!

Made one of my favorites… corn and clam chowder.   I don’t have a written recipe just make it up as I go along.  I first cook onions and garlic in a little butter and a couple of tablespoons of olive oil.  Then add the clams (2 cans) and their juice.  Let simmer for a few minutes.  Add 2 cans of creamed corn.  Add enough whole milk to meet your desired consistency.  Add parsley, salt, pepper (I used smoked pepper for a really good taste).  Then let simmer.  Serve with a bit of grated parmesan reggiano on top.