Irish Clam Chowder

Directions

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.