A Little of This and A Little of That Clam Chowder
3 tablespoons butter
3/4 cup dried leeks
2 cloves of garlic
1 1/2 teaspoons salt
Dash of pepper (or to taste)
1/8 tablespoon of chili powder
1/2 tablespoon French herbs (mix of chives, tarragon, parsley, rosemary, basil and marjoram)
1/4 cup and 1 tablespoon flour
2/3 cups light cream
2 1/3 cups milk
2 bottles of clam juice, plus clam juice from drained clams
1 2/3 pounds potato, peeled and diced
24 ounces clams, drained
First, melt butter over medium heat. Add leeks and garlic. Cook until tender, stirring frequently.
Add flour. Mix in milk and clam juice. Bring mixture to a boil.
Add potatoes, which have been peeled and cut into small cubes. Reduce heat to low. Cook about 35 minutes.
Season with French Herbs, chili powder, salt and pepper.
Add clams. Simmer for 5 to 7 minutes. Remove from heat.
Serve or refrigerate. Recipe is best if served the second day after the spices and flavors have had a chance to blend together.