1.   Cook celery, carrots and onion in the olive oil in a large pot until tender, about 10 minutes.

2.   Scrub potatoes until clean, rinse and dry. Pierce with a fork and cook in microwave two minutes per potato or until almost done. Remove potatoes and dice with skins on.

3.   Pour chicken broth into the pot. Add potatoes,1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon of Mrs. Dash and 1/8 tsp of cayenne pepper. Bring to a boil, stirring frequently. Cook on low, 15 to 20 minutes. Add half-and-half and 1 can of best quality white clam chowder. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes. Add more salt and pepper to taste.

4.   Ladle into serving bowls. Garnish with shredded cheese, green onions, and/or paprika.