Clam Chowder by Janice Moran

2 tablespoons olive oil
1 1ablespoon butter
4 small potatoes, washed and chopped
3 large carrots chopped
2/3 cup celery, chopped
1 large onion, chopped
1 can crushed tomato
2 cans minced clams
1 bay leaf
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. chili powder
2 tablespoons parsley, chopped
water

Heat olive oil and butter in large kettle on stove. Add all cut vegetables. Cover and cook slowly until tender. Add juice from clams and tomato. Stir in spices. Add water according to how thick you like your chowder. Stir. Allow to slow boil and cook for about 2 hours. 15 minutes before serving add drained clams to the chowder and bring to boil again. Serve.