New England Clam Chowder

Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.

Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.

To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.

Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.

Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.

When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.

Serve with reserved bacon for garnish. Enjoy!