Clam Chowder

Clam Chowder


1 qt. half & half

16 oz. canned clams

1/2 lb. butter

1/2 cup flour

2 potatoes

1/4 lb stalk fresh leeks

Chop Leeks finely, then saute heavy portion of white wine and pour into stock pot on medium heat.

Mix butter and flour to make roux.

Pour roux into crock pot.

Add cream and clams and simmer.

Stir until thick and remove from heat.