Needham Clam Chowder

This morphed from a recipe for “Legal Seafood’s Fish Chowder” in a cookbook over 20 year ago. By the time I got done fooling with it, there was no resemblance whatsoever to anything legal. But it sure is good. Just one note. For authentic flavor, you must use leeks, and they need to be thoroughly cleaned under running water after you lop off the tops and the root ends.

Clam Chowder

2 onions finely chopped
2 white part leeks finely chopped
1/4 cup butter
4 potatoes, peeled and diced
salt and pepper
2 cups bottled clam juice
3 cans Progresso clams
3 cups light cream

Saute onions and leeks in butter until soft. Add potatoes, salt and pepper, and clam broth. Bring to a boil. Lay drained clams on top. Reduce heat and simmer covered for 30 minutes. Add light cream and warm but do not boil. Correct the seasonings. To serve, ladle the chowder into bowls.