New England Clam Chowder

When I was a little girl, I lived by the Puget Sound.  One of my favorite activites on a summer day was to dig up butterclams.  Here is a simple recipe for New England Clam Chowder.

Ingredients:

• 2 leeks, sliced thinly (white and light green part only)
• 1/4 cup butter
• 2 stalks celery, sliced
• 3 medium sized potatoes, cut up and peeled if you like them that way.  I prefer leaving the skins on to add texture to the soup
• 1/4 cup flour
• 1 teaspoon garlic
• 32 ounces vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley
• 2 teaspoons kosher salt
• pepper to taste
• 1 cup half N half
• 3 small cans of chopped or minced clams, including liquid

Directions

1. Slice leeks and saute in butter in a large stock pot until translucent.
2. Add flour and stir up with butter and leeks.  Add garlic, celery, potatoes and vegetable broth.  Bring to a boil, then reduce heat to let simmer until potatoes are done.
3. Do not drain the stock.  Mash up potatoes until chunky and soupy.
4. Add oregano, parsley, salt and pepper.
5. Add clams with liquid and milk.
6. Heat through.

Serve with home-made rolls or biscuits.

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