Simple Clam Chowder

Shuck the fresh clams and set aside, reserving the juice.

In a large pot, heat olive oil and melt the butter over medium heat.

Add chopped onion, celery, and minced garlic; sauté until softened.

Dice potatoes and add to the pot, cooking for a few minutes.

Pour in chicken broth and clam juice; bring to a boil, then reduce to simmer until potatoes are tender.

Add the clams to the pot and cook for another 5 minutes.

Stir in heavy cream, salt, and black pepper; heat through but do not boil.

Taste and adjust seasoning as needed.

Garnish with chopped parsley before serving.