Londinium Clam Chowder by Theresa, London

Ingredients:

• 1 tablespoon bacon, minced
• 1 cup sliced celery
• 1 cup sliced leek
• 1/2 teaspoon butter
• 1 cup onion, minced
• 1 medium garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 can clams (6-1/2 ounces)
• 1 cup defatted chicken broth
• 1-1/2 cups low fat milk
• 1/4 teaspoon white pepper
• 1 medium red potatoes, boiled, peeled and diced
• 1 small sweet potato boiled, peeled and diced
• salt and pepper to taste

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic, celery and leeks with salt and pepper to taste do not allow to brown.Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture.
Bring to a boil, reduce heat. Add low fat milk and simmer for 20 minutes. Add white pepper, potatoes, sweet potatoes and clams.
Heat to serving temperature. Do not allow to boil, as this toughens the clams. serve at once with thick sliced og granary bread.