Mulberry Point Clam Chowder

Between the months of July to late September, the Blue Moon embarks on voyages to Indian Cove where the crew will clam at low tide.  This secluded area is bountiful with good eats.  This one particular voyage rewarded crew members with 50+ clams and what better than to make a chowder.....

Ingredients:

• 2 dozen shucked clams, chopped with all clam liquor reserved
• 1/2 quart of light cream
• 8 Yukon Gold potatoes- diced small
• 2 chopped leeks
• 8 large garlic cloves roughly chopped
• 4 celery ribs chopped
• 2 chicken bouillion cubes
• 4 C water
• 2 sticks unsalted butter
• 4 Tbsp flour
• 1/2 C olive oil
• 1/4 C chopped parsley
• black pepper to taste

Directions:


Melt butter and olive oil in large soup pot over medium heat.  Add leeks, celery and garlic and sweat until tender and fragrant.  Add flour and stir until blended.  Add water, bouillion cubes, clam liquor that has been strained through cheese cloth and potatoes.  Cover and let simmer until potatoes are fork tender.  Using a hand blender- blend to desired consistency being sure to leave some potato chunks.  Without bringing to a boil, add cream.  Bring heat down to low and add clams and parsley.  Simmer for about 10 minutes then serve.