Traditional Boston Clam Chowder

• 2 pounds little neck clams, thoroughly cleaned, removed from shell (shucked) and minced
• 1 cup water
• 1 to 1/2 pounds potatoes (peeled and diced)
• 6 strips of bacon, cut into small pieces
• 1 pound leeks, chopped
• 2 medium onions, minced
• 1 carrot, peeled and diced
• 2 stalks celery, minced
• 1 bay leaf
• ˝ cup flour
• 4 cups clam juice
• 2 cups whipping cream

In a stock pot, heat 1 cup of water to boiling and add clams. Cover pot, reduce heat and simmer about five minutes, until clams open. Discard any unopened clams. Set aside clams, let cool. When cool, remove from shells and chop. Strain clam broth into bowl.

In the same pot over medium heat, cook the bacon until crisp. Add the leeks, onions, celery and carrots and sauté briefly until vegetables become opaque. Sprinkle in the flour, stirring constantly for two minutes. Add potatoes, clam juice and bay leaf. Once the mixture begins to boil, reduce heat and simmer for 12 to 15 minutes (until potatoes are tender). Add cream and let simmer. Add clams, stir for two minutes. Remove bay leaf, add clam broth to taste, serve warm.

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