Clam Chowder with Leeks, Potatoes, Garlic and Herbs

Directions

1. ADD butter and bacon to a large soup pot and cook over medium heat, stirring occasionally, until the bacon begins to brown and crisp. Using a slotted spoon, transfer half the bacon to a plate and reserve for garnish.

2. ADD the leeks, celery and carrots to the remaining bacon in the pot and cook, stirring, until tender, about 5 minutes. Add garlic and cook for a few more minutes.

3. DEGLAZE the pot with the vegetable stock and white wine. Add bay leaves, thyme, potatoes, clam juice and sherry vinegar. Bring to a boil, then reduce to a simmer. Once the potatoes are tender, add the heavy cream, bring the chowder to a boil and turn off the heat. Add the diced clam meat, cover the pot and let it stand for 2 minutes, allowing the clams to cook slowly.

4. SERVE in a soup bowl and garnish with bacon and three steamed clams in the shell. (Additional garnish: fresh cracked black pepper, oyster crackers, celery leaf, parsley, hot sauce, heavy cream, garlic oil.)