¼ cup canola oil
½ stick butter
1 onion, finely chopped
1 cup sliced celery
1/3 cup flour
8 cups milk
2 small cans baby clams, cut into strips
2 (14 oz.) cans new potatoes, cut in bite-sized chunks
½ teaspoon celery seed
Black pepper to taste
½ pint heavy cream
Arrange 16 coals to fit underneath Dutch oven while cooking. No coals are needed on top.
Heat oil and butter in bottom of Dutch oven. Add onions, celery, and stew until onions are clear. Slowly stir in flour until completely coated. Slowly add milk, also stirring well.
Add baby clams, potatoes, celery seed, and pepper. Stew for one hour. If chowder is not thick enough, stir in one-to-one ratio mixture of flour and water—mixed well—a little at a time until chowder is fairly thick. Remove Dutch oven from heat and let sit for 5 minutes. Shake cream in container until frothy and then slowly pour over top of chowder. Let cream sit for 5 minutes and then fold into chowder.
At home: Set Dutch oven on medium-low heat range top.