Snuffy’s Straight Arrow
Clam Chowder
This recipe for clam chowders takes a little longer to prepare than most, but it is certainly worth the effort when you are through. It makes a hearty, rich chowder that sticks to your bones, and is much appreciated on cooler winter days. By Paul Smith, this recipe is featured in the Amado Territory Ranch Inn's Cookbook.

¼ pound bacon
2 leeks, white part only, chopped fine
2 celery stalks, chopped fine
1 clove garlic, chopped fine
¾ cup all-purpose flour
16 ounces clam juice
1 cup white wine
4 medium russet potatoes
1 pint whipping cream
1 pint half & half
2 (10 ounce) cans baby clams
2 (6.5 ounce) cans chopped clams
½ tsp. cumin
½ tsp. oregano
½ tsp. thyme
1 Tbsp. parsley flakes
Salt & black pepper to taste

In a large stockpot over medium heat, fry the bacon until crisp.
Stir in the leeks, celery and garlic. Cook, stirring until the vegetables are soft and tender (about 10 minutes).
Stir in ¼ cup of flour and cook for 10 minutes, stirring occasionally.
Add the clam juice, wine and potatoes. Reduce heat to medium-low and simmer until potatoes are fork tender (about 15 minutes).
Add the cream, clams and seasoning. Continue to simmer.
Make a liquid paste with the remaining flour and add, stirring, until the desired level of thickness is achieved.
Serve with a green salad and crackers of choice.