How to make New England clam chowder soup

Ingredients

15 fresh clams

1 can clams

1 bottle or can of clam juice

3 russet potatoes peeled and diced

1 onion fine diced

1 shallot minced

1 cup of leek white only small diced

1 cup celery fine diced

7 cloves of garlic sliced plus 1 additional clove sliced and 1 additional clove minced

1 1/2 strips of bacon chopped

1 tablespoon of anchovy minced

1/4 lemon

1 1/2 tablespoons all purpose flour

1 pint of heavy cream

1 1/2 cups whole milk

1/2 teaspoon of dried basil

1/2 cup white wine

3 tablespoons of olive oil

For Garnish:

2 tablespoons chopped chives

2 tablespoons chopped parsley

1 pinch of nutmeg


Directions

In a hot medium sized saute pan add 2 tablespoons of oil and 7 cloves of sliced garlic, saute for 30 seconds then add leeks and saute for another 5 minutes

Add whole clams, toss in pan then cover with squeezed lemon, white wine and clam juice

Let simmer for 15 minutes and strain, reserving both the juice and cooked clams

In a large deep pan saute bacon, once rendered (about 5 minutes) add anchovy, shallot, 1 clove sliced garlic, and celery, saute for 5 minutes and season

Pour reserved clam juice into pan and bring to a simmer then add potatoes and dried basil and let simmer till potatoes are just cooked through, about 15 minutes

In a seperate deep soup pot over medium/high heat add 1 tablespoon of oil and chopped garlic, let cook for 30 seconds then add flour and stir for 1 minute

Then add canned clams, stir and add milk and cream

Let simmer for 10 minutes, then add picked over clams

Add cream mixture to the pot with the potaotes and bring to a boil, check seasoning

Serve in deep bowls and garnish with chives parsley amnd nutmeg