Servings: 6

1/2 cup bacon, chopped ½ cup bacon, chopped
2 tbsp olive oil 2 tbsp olive oil
one leek, cleaned, and chopped (about 2 cups) one leek, cleaned, and chopped (about 2 cups)
2 celery ribs, chopped** 2 celery ribs, chopped**
1 large onion, chopped** 1 large onion, chopped**
2 tsp crushed garlic 2 tsp crushed garlic
2 Tbsp flour 2 Tbsp flour
1 tsp thyme 1 tsp thyme
1 jalapeno 1 jalapeno
2 cups clam juice or combination **2 cups of chicken broth (2 cups of water + 2 tsp of Chicken Better Than Bouillon) 2 cups clam juice or combination **2 cups of chicken broth (2 cups of water + 2 tsp of Chicken Better Than Bouillon)
1 tbsp of cooking Sherry** 1 tbsp of cooking Sherry**
2 bay leaves** 2 bay leaves**
1/4 tsp of Old Bay seasoning, for spice** ¼ tsp of Old Bay seasoning, for spice**
1/8 tsp of Zatarain’s, for a kick (do NOT use more than 1/8 tsp-- is a concentrate and goes a long way!)** ⅛ tsp of Zatarain’s, for a kick (do NOT use more than ⅛ tsp-- is a concentrate and goes a long way!)**
1 cup water 1 cup water
1/2 lb potato (2 potatoes equal to the amount of leek) ½ lb potato (2 potatoes equal to the amount of leek)
1/2 tsp freshly ground pepper (salt to taste) ½ tsp freshly ground pepper (salt to taste)
1 cup fresh corn 1 cup fresh corn
2-10 oz can baby clam 2-10 oz can baby clam
1/2 cup cream ½ cup cream

Crisp bacon in olive oil, stir in leeks and garlic and saute for a minute or two. Stir in flour.
Add thyme and jalapeno pepper. Stir in clam juice.
Add potato, add salt and pepper to taste (about ½ tsp freshly ground pepper).
Bring to boil and allow to cook potatoes, about 20 minutes.
Add corn and baby clams, return to boil.
Stir in heavy cream. Serve.

**optional additions from other recipes  **optional additions from other recipes