Clam Chowder

This week the fish monger had the most beautiful clams, so it’s chowder time. To get the sand out soak them in heavily salted cold water and swirl every few minutes for about 1 hour.

Ingredients:
3 lbs of clams
4 slices bacon, cut into small pieces
2 leeks, chopped in small dice
2 celery stalks, chopped small dice
1 TBSP flour
1 c white wine
2 small waxy potaotes, peeled and diced
1 to 2 cups of water
1 bay leaf
2 sprigs of thyme
1/2 tsp pepper
1 tsp Old Bay seasoning
1 c whipping cream
2 TBSP celery leaves of parley, chopped

Steam the clams. Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The…