Leeky Clam Chowder

      I'm a chowder person, well a soup person in general, buy my favorite is and has always been clam chowder.  When I was young we had condensed chowder which is really quite horrible when you think about it, but still I got hooked pretty early, always looking for something better.  Now you notice pretty quickly (even at age 10) that restaurant soups are better, and among those some are better than others, so I would always order the clam chowder at restaurants if they had it, and I had a pretty large spectrum of different kinds, and I learned what I like and what I don't.  A lot of clam chowder is really thick, pasty even.  I know people who will say that they want their spoon to be able to stand up in their soup.  Me I like it fairly thin, but still with good body.  I like lots of vegetables and herbs, they give it a richer flavor than those soups with just onion, celery, potatoes.  The leek gives a smother, creamier flavor than onion, and the sherry and corn add a sweetness that makes this chowder a delight.  This recipe has gone through a lot of changes over the past couple of years, but I think it has been worth the wait.
      Start with (and please don't laugh, because you know bacon is a superfood)
6 strips Bacon, raw, chopped- it's easier to dice up if it is mostly frozen
in a large heavy bottomed pot render the bacon down so it's just beginning to get crispy then add
2 leeks, the white part, split, cleaned and thinly sliced
2 ribs celery, small diced
2 carrots, small diced
1/2 cup sweet corn kernels and
sweat until the  leeks and celery become translucent.  Deglaze with
1/4 cup sherry
next you will strain and save the liquid from
2, 10 oz cans whole baby clams
that juice along with 1 bottle of clam juice should give you about 2 1/2 cups of clam juice this juice goes in the pot followed by
2 cups small diced red potatoes and
2 bay leaves and
a small pinch red chili flakes

bring to a boil and reduce to a simmer. (If you cut corn off the cob for your corn throw the cobs into the liquid while you are cooking the potatoes, it will add more flavor and sweetness)  Cook for about 10 to 15 min, until the potatoes are soft , but not mushy.



While that is cooking in a second pot make a blonde roux with
1/4 cup butter
1/3 cup flour
a blonde roux is cooked until it just begins to get a nutty scent, but doesn't really darken.  Once the potatoes are cooked go ahead and mix in the roux followed by
1 cup cream
3 cups milk
1 TBS chopped fresh Thyme
1 TBS chopped parsley
2 tsp salt
1 tsp fresh ground pepper
return to a boil and make sure everything is well mixed then remove from the heat and add the reserved clams.  Check for seasoning.  Serve immediately or like me, put in small containers and freeze for an easy lunch that is far more delicious than any canned soup could ever be.