Clambake Clam Chowder

• 2 potatoes peeled & chopped
• 1 large can chopped clams
• 1/2 cup butter
• 4 cloves minced garlic
• 2 leeks chopped (white part only)
• 2 stalks celery chopped
• 1/2 tsp. white pepper
• 1 bay leaf
• 1/4 tsp. thyme
• 1/2 tsp. salt
• 1/2 cup flour
• 24 oz. clam juice
• 1 pint heavy whipping cream

1. Boil the potatoes for about 6 minutes and set aside. Drain clams and reserve liquid. In large pot combine butter & garlic & saute for 2-3 minutes. Add leeks, celery, spices. Saute until onions are translucent. Add flour, stirring constantly. Cook over low heat about 5 minutes. Do not brown. Slowly add clam juice, stirring constantly to avoid lumps. Add potatoes and simmer about 10 minutes. Add cream and clams and bring just to a boil, then turn off and serve.

potatoes, clams, butter, garlic, leeks, stalks celery, white pepper, bay leaf, ubc, salt, flour, clam juice, cream

Taken from www.epicurious.com/recipes/member/views/clambake-clam-chowder-51133251 (may not work)