Created by QueenBea on March 13, 2013
Step 1: Heat the oil over medium-high heat in a Dutch oven or heavy bottom pot and toss in the onion, celery and garlic; cook until onions are translucent.
Step 2: Add the fish stock, juice from the canned clams, potatoes and corn and cook until potatoes are fork tender.
Step 3: Cream this mixture with an immersion blender or by processing it in a blender in batches. If using the blender, do not use the lid as it will pop off and make a mess, cover with a towel and process. Return to pot when creamy.
Step 4: Add the cayenne pepper and clams and heat through.
Step 5: Serve.