2 cups whole milk or half & half, or a combination of the two
Optional: Use 2 teaspoons Stuart’s Spices Big Bay Seasoning in place of other spices
Instructions
Sauté leeks in butter until soft, about 5 minutes, then add flour to create a roux, and stir about 3 more minutes
Slowly add chicken stock, stirring to blend
Next add potatoes, bay leaf, thyme, and allspice
Bring to a boil, cover and simmer 10 minutes
Add 3 cans of clams, and start with 2 cans of the saved juice, add more if desired
Bring back to a boil and gently simmer 5 minutes
Add cream or milk and heat through
Adjust seasoning, adding salt or pepper as desired, and enjoy!
Tips
Optional: Try adding a pinch of Stuart’s Spices Ground Cloves! You can also use our Big Bay Seasoning if you’d like all your spices in one convenient blend!
