Irish Clam Chowder

1. 1

   Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.

2. 2

   Dice potatoes.

3. 3

   In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.

4. 4

   Add clam juice and chicken broth.

5. 5

   Add potatoes and simmer until potatoes are tender.

6. 6

   While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.

7. 7

   Add flour and whisk into butter, cooking for a couple of minutes.

8. 8

   Add milk and whisk until smooth.

9. 9

   Whisk constantly until mixture becomes very thick and bubbly.

10. 10

    Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.

11. 11

    Add clams, and salt & pepper to taste.

* Per serving · 4 servings · Values may vary.