Antonina's new york clam salmon chowder: reinvented

1. Heat up a pan with olive oil or butter and add about a cup of water to around ten to twenty clams depending on how clammy you love your clam chowder or how much you love seafood. Add two garlic sprigs chopped up finely and close the lid turning the heat down low after the clams start opening up and the water starts to simmer. You'll notice when that happens so keep an eye on the shells.

2. Add about three cups of rice to a full large pot of water and turn the heat on; cover with a lid.

3. Once the clams all open up turn the heat off on the pan and use a fork to transfer the clam meat into the rice and water, setting aside the clam shells as cleanly as possible. Once all the clam meat has been added and the shells have been discarded from the main dish, add the clam juice and garlic to the rice and water and close the lid.

4. Chop up a sweet potato, a small russet potato, and a large red onion into diced or shredded shapes and add to the rice water and clams and close the lid. Don't turn the heat down yet because you need everything to boil before you finally eat it.

5. Add the canned salmon, red beans and spices and close the lid, allowing the soup to begin simmering. Once it starts to simmer, turn the heat down to medium or low.

6. Turn the soup until all the rice and vegetables are soft. Your soup should begin smelling like seafood and spices. Add a splash of vinegar and close the lid.

7. If the soup is simmering, soft, and steaming-hot when you open the pot, add about two cups of cream and a cup of milk and stir. Close the lid. You have now created your reinvented clam chowder.

8. Add chopped scallions to the top of the pot or serve separately in a bowl for your guests.