This is your classic clam chowder with 1/3 of the potatoes replaced with Celery Root. You can make this a lower carb option by replacing all the potatoes Celery Root.
1 small Celery Root, about 1/2 pound, peeled and 1/4" cubed
4 medium Russet Potatoes, about 1 pound, peeled and 1/2" cubed
1 medium White Onion, chopped
4 cloves garlic, minced
3 stalks Celery, chopped
4 Tablespoons Butter
1/2 teaspoon Kosher Sea Salt
4 Tablespoons Flour
1 6.5oz can Minced Clams
1 6.5oz can Chopped Clams
2 8oz bottles Clam Juice*
2 cups Whole Milk*
1 Tablespoon Parsley, minced
*NOTE: The liquids are flexible, ultimately you want one cup of fluid for every 1 Tablespoon of Butter/Flour. If you like more clam flavor you can do 3 jars clam juice 1 cup milk. For mild clam flavor, no clam juice, 4 cups milk. I have made this with different ratios, depending on what I actually have on hand.
8 slice bacon
-- AND/OR --
3/4 pound Shrimp, shelled and deveined
1 clove Garlic, minced
1/4 teaspoon Kosher Sea Salt
1 Tablespoon Olive Oil
2 Tablespoons Butter
FOR THE CHOWDER:
Melt butter over medium low heat in a Dutch Oven or other large pot.
Add onion, garlic, celery and salt.
Sauté on medium-low to low heat for 20 minutes. You want to reduce the water out of the celery and allium to condense the flavor. Take care not to brown the mixture (if you do, it's not the end of the world, it will just change the flavor), you want the onions to go translucent.
Add flour and sauté for 2 minutes.
Slowly add clam juice, stirring constantly to ensure the mixture is smooth.
Add tinned clams with their juices.
In the microwave heat milk for 3 minutes or heat milk on stovetop until chill is gone.
Add milk mixture to clam mixture and increase heat to medium.
Add diced celery root and simmer for 10 minutes.
Add potatoes and simmer an additional 20 minutes.
Test that potatoes and celery root are soft, add additional salt to taste.
FOR THE OPTIONAL TOPPINGS:
Over medium heat cut bacon into small 1/8" slices into the pan.
Cook and stir bacon until much of the fat has rendered out and the bacon is browned.
With a slotted spoon, move bacon to paper towel lined plate and allow to drain.
Mix shrimp, salt and garlic together in a bowl.
Over high heat, heat olive oil in a sauté pan.
When oil is hot (but not smoking) add shrimp stirring to cook quickly for 2 minutes.
Add butter to the pan reduce heat to medium low and cover for 2 minutes.
Makes 4-8 servings, depending on serving size and if you are adding toppings.