New England Clam CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water)

 ½  CUP DICED ONIONS

2 pcs bacon (diced)

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE (or any seafood base)

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

 TT HEAVY CREAM OR HALF & HALF

 SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER (or microwave).  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD CREAM PRODUCT AND ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT