Classic Seafood Clam Chowder

"Add up to 1-1/2 cups (375 mL) chopped carrots, red bell pepper or corn kernels with onion for extra colour and nutrition. Turn this into chicken chowder: replace dill with thyme and stir in 2 cups (500 mL) diced cooked chicken in place of fish. For the Adventurous: Omit butter and add 3 slices bacon, chopped, and 1/2 tsp (2 mL) hot pepper flakes with onion. Add 2 lbs (1 kg) scrubbed mussels or clams in the shell in place of the fish and cook until shells have opened. Discard any that do not open."

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min. "Butter Celery Onion Bay leaf Dried dill or dried thyme Salt and pepper Yukon Gold potatoes"

Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.

Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. "Milk Raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination"

Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. "Lemon juice Salt and pepper"

Whole grain crackers