Clam Chowder

I'm making this recipe as I type. I didn't have enough clams so I used a can of crabmeat and a can of small shrimp as well. I guess you could call it Seafood Chowder. I also put a jalapeno pepper in instead of a habanero. It smells and tastes good already!

1 T. olive oil ( I also add 1 T. butter)
1 medium white onion, 1/4-inch dice
2 cloves garlic, minced
2 ribs celery, 1/4-inch dice
¼ c. whole-wheat flour
2 medium Yukon Gold potatoes, 1/4-inch dice (about 3 1/2 cups)
4 c. jarred baby clams in natural juice (about 2 cups clam meat and 2 cups juice)
4 c. low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 habanero pepper, whole
1 c. skim milk
1/3 c. flat-leaf parsley sprigs, finely chopped
Sea salt and fresh ground black pepper, to taste

1. Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté for 3 to 4 minutes, stirring frequently, until onions are tender. Add celery and continue to cook for 2 to 3 minutes.

2: Add flour to onion mixture and cook, stirring continuously, for 3 to 4 minutes. Add potatoes, clams in juice, stock, thyme, bay leaf and habanero pepper (do not break pepper). Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 to 25 minutes. Remove bay leaf and habanero pepper. Stir in milk. Season with parsley, salt and black pepper. Ladle 1 1/2 cups of chowder into a bowl and enjoy immediately. Chowder will keep, covered and refrigerated, for about 3 days.