Yield: 10 servings
- 2.5 cups leeks chopped
- 2.5 cups carrots diced
- 2 cups celery diced
- 4 cups redskin potatoes, diced, skin on
- 1 Tablespoon Old Bay seasoning
- 1 Tablespoon clam base
- ½ teaspoon cayenne
- 51 oz. chopped clams in juice
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- 6 Tablespoons flour
- 1.5 qt. heavy cream
- 1.5 qt. half and half
In large stock pot add olive oil, sauté leeks, carrots and celery until they begin to soften. Add butter, then add flour, and continue cooking for 3-4 min. Add cream, half and half, clam base, Old Bay, cayenne pepper and potatoes.
Return to a boil and reduce heat and simmer 10-15 min.
Add clams with juice, return to a boil. Reduce heat and simmer stirring frequently for 10-15 min.
Adjust with salt and pepper.