Cozy Clam Chowder

10 Slices of Hickory smoked Bacon (Chopped)

1 Large Leek (Sliced)

2 Celery Stalks (chopped)

2T Butter

6-8 (or more, I can't taste garlic anymore) Cloves of Garlic (Peeled and chopped)

5 Small Yellow Potatoes (peels and chopped)

2 Cups of Broth (I used Bone Broth I had on hand)

8 oz Clam Juice (no matter how curious you are, do NOT smell it)

Salt

Pepper (we use white pepper in most dishes)

Thyme

1 Pint (2 Cups) of Half and Half

1/3C Flour

3 6.5oz cans drained Clams

Fry Bacon in a large pot, remove to drain on Paper towel.

Add Butter to pot and saute Leeks and Celery.

Add Garlic, cook for a couple minutes.

Add Potatoes, Broth, Juice, and spices.

Simmer for 15-20 minutes till Potatoes are soft.

In small bowl add 1C Half n Half and Flour. Mix.  Slowly add to soup, bring to boil and cook for 3 minutes.  Reduce heat, add Clams and remaining Half n Half.  Without boiling, heat thoroughly.

I serve my Clam Chowder in bread bowls, with Bacon and green Onions, some sprinkle shredded cheese a top.  I warm my bread bowls in the oven (200 degrees F.) for about 5 minutes before serving.