New England Clam Chowder

Ingredients

• 2 cans baby clams (20 oz)
• 3 slices bacon, small dice
• 2 C clam juice
• 1 C water or vegetable stock
• 2 potatoes, diced
• 1 leek, chopped
• 1 jalapeno, diced
• 1 ear corn (~1 C)
• ½ tsp fresh thyme
• 1-2 cloves garlic, minced (or grated)
• 2 tbs flour
• 1 tbs oil
• ½ C heavy cream
• ½ tsp ground pepper

Directions

1. Render the bacon, add the leek, garlic, thyme, and jalapeno
2. Add flour and singe for 1-2 minutes
3. Add clam juice and water
4. Add potatoes, salt and pepper to taste
5. Cover and simmer 20-30 minutes
6. Add the corn and the clams, simmer a bit, and finish with the heavy cream

Chef's Notes

• If you forget the flour or want a thicker chowder, add a little stock to the flour, make a smooth slurry, and add it back