Easy New England Clam Chowder

• 10 strips Bacon, Cut Into 1/2 Inch Pieces
• 1/3 cups Butter
• 1 whole Leek, Washed, Trimmed, Halved And Sliced Into 1/2-inch Pieces
• 1/2 whole Sweet Onion, Diced
• 3 stalks Celery Cut Into 1/2 Inch Pieces
• 4 cloves Garlic, Finely Minced
• 4 whole Potatoes, Washed And Cubed (Leave Unpeeled If Using Red Or Yellow Potatoes)
• 3 whole Carrots, Cut Into 1/2-inch Pieces
• 2 cans (14 1/2 Oz. Size) Chicken Broth
• 16 ounces, fluid Clam Juice
• 1/2 teaspoons Liquid Smoke
• 1/4 cups Flour
• 2 cups Milk
• 3 cans (10 Oz. Size) Whole Baby Clams, Drained
• 2 Tablespoons Dried Oregano
• 1 teaspoon Pepper

1. In a large stock pot, brown bacon over medium high heat. Remove from pot with slotted spoon and set aside. To the drippings in the pot, add butter and melt. Add leek, onion, celery and garlic. Cook and stir for 10 to 12 minutes. Add potatoes and carrots. Cook and stir for 5 minutes longer.
2. Add chicken broth, clam juice and liquid smoke. Bring to a boil and turn heat to medium. Cook, stirring occasionally, for 30 minutes or until vegetables are tender.
3. Meanwhile, in a medium bowl, combine flour and milk. Whisk well so that no lumps remain. Add to broth and stir until slightly thickened. Stir in drained clams, oregano and pepper. Turn heat to low and cook, stirring frequently, 12 to 15 minutes.
4. Serve with a crisp green salad and crackers or fresh bread. Serves 6 to 8.

bacon, butter, washed, sweet onion, stalks celery, garlic, potatoes, carrots, chicken broth, liquid smoke, ubc, milk, oregano, pepper

Taken from tastykitchen.com/recipes/soups/easy-new-england-clam-chowder/ (may not work)