Creamy Clam Corn Chowder

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced finely
• 1 leek, cleaned and sliced thinly
• 1 large potato, diced finely
• 1 red pepper, diced
• 1 stalk celery, diced
• 3 garlic cloves, crushed
• 2 (6 1/2 ounce) cans baby clams, with juice
• 2 (15 1/4 ounce) cans creamed corn
• 1 (15 1/4 ounce) can whole corn (or grilled fresh corn on the cob kernels removed is really good!)
• 1 (8 ounce) jar clam broth
• 2 cups milk
• 1 cup light cream
• salt and pepper
• Old Bay Seasoning

1. Heat oil and butter, saute onion, leeks, garlic, celery, potato and peppers till translucent.
2. Add canned corns juice from canned clams and jar clam juice.
3. Simmer 15 minutes.
4. Add milk, cream, and simmer 5 more minutes.
5. Add clams season to your taste with salt, pepper, and Old Bay seasoning.
6. Simmer till warmed.
7. Serve with crusty French or rye bread!

olive oil, butter, onion, potato, red pepper, celery, garlic, baby clams, corn, corn, clam broth, milk, light cream, salt, bay seasoning

Taken from www.food.com/recipe/creamy-clam-corn-chowder-50512 (may not work)