Clam Chowder

We're having a lazy weekend. Human # 3 is visiting her mother, brother, and best friend. Those are three people, not one, just in case that was unclear. They just happen to be in the same place. We went out to dinner Friday, did nothing but run errands and have dinner delivered on Saturday, and today, Sunday, aside from a brief trip to Whole Foods, puttered about the house. Human # 1 is putting up wine racks in the kitchen, I'll post pictures eventually. I froze more dinners. I'm not sure how, but I've been having issues having Human Nos. 1 and 3 to properly reheat them. I'm not sure if it's my directions or not. We'll see.

Since it was just us, we made some clam chowder. It wasn't quite cold enough, but something about today felt like clam chowder. My version omits pork, using liquid smoke instead. It's just as good without the liquid smoke. If you like pork, add some with the butter, reducing the butter to account for the fat of the pork.

Ingredients:
Roughly 2 dozen Littleneck clams, cleaned and de-sanded
1/3 cup butter
1/3 cup oil (olive, canola, whatever you like. I used olive, but cooking olive, not extra virgin; note, you can and probably should use all butter. Again, this was a minor fat and cholesterol saving move).
2 shallots, minced
1 large onion, minced
2 cloves garlic, minced
3-4 ribs celery, minced
2/3 cup flour
3-4 cups dairy, depending on the size of your clams, whether you like this thick or thin, etc. I used 2 cups whole milk and 2 cups half-and-half. Theoretically you should use all half-and-half, I just can't do it!
1 cup diced potatoes, or more depending on your preferences
2 drops liquid smoke
Salt and pepper to taste

Method:
Over medium heat, melt butter and heat oil.
Add veggies, slowly sweat until they are translucent
Walk off for a minute, take a phone call, and make faces at the dog. Because I know you want to cheat and proclaim that opaque and translucent are the same thing.
Now slowly, SLOWLY, sift in your flour. You're making a roux.
Cook the roux, stirring well, until it smells golden and buttery, not like raw flour. About 5-10 minutes.
In another pot, hopefully fitted with a steamer basket, steam your clams with just enough water to come to the top of the basket. Please do not over steam! Instead, let them just open, pull out and place in a bowl. I actually do this in batches.
Reserve the clam juice.
Add dairy, bring up to a nice heat, do not boil. Add as much clam juice as you desire.
Add the potatoes. Let them cook until fork-tender. If you like big chunks, pre-cook.
Now taste. It should taste like clam chowder. Add liquid smoke, salt, pepper, and extra clam juice until it is right.
GENTLY fold in the clams. "Cook" until the clams are the same temperature. If you have company, you can leave some clams in the shell as a garnish.
Eat with crusty bread. I suggest serving along with some Viognier.