THE BARKING CRAB’S CLAM CHOWDER, ALMOST

1/2 lb thick cut applewood smoked bacon diced

1 1/2 large onions, chopped

3 bunches of leeks, chopped fine

1/2 cup butter

3/4 cup all-purpose flour

1 quart shucked clams diced, with steaming liquid reserved

48 ounces clam juice

1 pound russet potatoes, diced to half inch

3 cups heavy cream

Salt and pepper to taste

3 teaspoons chopped fresh thyme

In a large pot render the applewood bacon. Once crispy, but not burnt, remove the bacon and reserve for later. Don’t dump out the bacon fat but use the same pan to sauté the onions and leeks over medium heat until the onions are translucent.

Add the butter and flour. Cook over medium heat for 5 minutes, stirring constantly. Add the steaming liquid from the clams, as well as the clams, clam juice and potatoes. Bring to a boil. Simmer until the potatoes are fork tender.

Add the heavy cream and thyme. Season to taste with salt and freshly ground pepper. Serves 6.