New England Clam Chowder

3 8-ounce bottles of clam juice

¼ cup dry white wine

2 tablespoons butter

4 strips bacon, small diced

2 ½ cups leeks, soaked to remove any dirt, drained well, cut in quarters and sliced thin

2 cup Yukon Gold potatoes, peel and cut into ¼ inch - ½ inch chunks

1 tablespoon cornstarch starch, mixed with 2 tablespoons warm water

1 cup heavy cream

1 tablespoon Italian parsley leaves, finely chopped

½ teaspoon fresh thyme leaves, chopped

a couple dashes of tabasco or your favorite hot sauce

1 6.5-ounce can chopped clams, drained

2 10-ounce cans, canned clams (whole), drained

For garnish:

oyster crackers for garnish

In a large pot, render the bacon in the butter until golden brown. Add the leeks and cook until they are soft but not browned. Add the potatoes and clam broth to the pot.

Bring the mixture to a simmer. Cook on a low simmer, stirring occasionally, until the potatoes are just tender. Add the heavy cream and heat through.

Whisk in the cornstarch/water mixture (the slurry).

Cook the chowder, stirring, until thickened.

Stir in the whole and chopped drained clams, Add the herbs and hot sauce. Cook for 1-2 minutes to heat the clams.

Serve garnished with oyster crackers.

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