Clam Chowder

Ingredients:

1 Cup Water

48 Littleneck Clams, scrubbed

3 TBS Unsalted Butter

4 Slices Thick cut bacon, chopped

1 Large Onion, minced

1 Carrot, minced

2 Celery Ribs, minced

1 Leek, white and green parts minced

2 TBS AP flour

1 cup Dry White Wine

A handful of parsley stems, 41 sprigs of thyme and 1 bay leaf tied together as an herb bouquet.

1/2 Lb red sindded potatoes, scrubbed and diced

2 Cups Heavy Cream

1/4 Cup Chopped Fresh Chives

1 TBS chopped fresh Dill

Half a lemon

Recipe:

Bring the water to boil in a wide deep skillet. Add the clams, cover and shake the pan. Steam the clams until they open, about 5 minutes. Drain in a colander over a bowl.

When the calms are cool enoughto handle pull them out fo the shells, coarsely chop, cover and refrigerate. Pour the liquid into a measureing cup leaving the last sand part in the bowl. Add enough water to make two cups.

Put the butter and baon into a stockpot over medium heat. Cook stirring occasionally  until the bacon has rendered its fat, 2 to 3 minutes don't brown the bacon. Add the onion, carrot and celery cover and cook unti the onion is translucent, about 5 minuts. Add the leek, stir and cover again, cook another 2 minutes.

Stir in the flour and cook for about two minutes to eliminate any raw flour taste. Add the wine and herb bouquet and bring to a boil. Boils for 2 minutes then add the reserved clam liquid and the potatoes. Season with white pepper and bring to a simmer. Let simmer for 10 minutes.

Remove the herb bouquet add the cream, stir in the clams, chives ad dill. Adjust seasoings and add a few squirts of lemon juice.

Serve immediately or keep warm until ready to serve.