Serves 6 to 8, depending on size of bowls

1 stick butter, divided
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon black pepper
dash celery salt
dash Italian seasoning
1 medium to large onion,
diced 1 stalk of celery,
sliced small 1 6 1/2-ounce can of minced clams
1 6 1/2-ounce can of chopped clams
1 15-ounce can of baby clams (in broth)
2 bottles of clam juice
1 quart water
2 large potatoes, peeled and diced
1/4 cup shredded carrots
dash black pepper
1 8-ounce can creamed corn

In a saucepan over medium heat combine 1/2 stick of butter, olive oil, minced garlic, black pepper, celery salt and Italian seasoning, stirring until all are combined. Add onion and celery and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add all the clams, with their juices, and the two bottles of clam juice. Simmer for 10 minutes. Add water and continue to heat. Add potatoes and carrots. Continue to heat at a simmer until potatoes are cooked through, about 20 minutes. Add the other 1/2 stick of butter, another dash of black pepper and the creamed corn. Continue to heat on low for 30 minutes to allow all ingredients to blend together and reduce down to thicken chowder. Serve with your favorite white wine and oyster or soup crackers.

Note: For those who prefer New England-type chowder, just add 1/2 cup warm milk or cream when serving.