As the weather in San Francisco as become a little fussy and our evenings are tuck into a thick fog, I had a need for something warm and comforting. I did my first shot at a clam chowder.

My favorite clam chowder was shared with some friends while on a road trip up the coast. We arrived starving in Crescent City and we found this diner who made clam chowder fresh every day. It was the best I ever had and I asked for the trick and the waitress looked at me and said: leeks!

Today on my first attempted at making a clam chowder, I first tried to think what I liked about it: thick, creamy, with a strong clam taste.

So here I started by sautéing 1/2 onion and 2 carrots brunoise (small dice) in a bit of butter, as the carrot became a bit tender I added my leeks, a bay leaf, salt and pepper and chopped garlic.

At the same time, I am steaming in a bit of white wine some baby clams I had found at the farmers market from Point Reyes oyster farm, $5 for 2 lbs!

Once the clams were all opened I drained them and saved the juice, filtered it for any sand or shells and added it to my pot. I added my diced potatoes as well as a little bit of vegetable stock just to cover. And cooked over medium heat.

Once my potatoes were almost done, I started a béchamel with some butter and instead of using milk I used heavy cream. When my béchamel was thick enough I added it to my soup and added the de-shelled clams. Seasoned it one more time. 

A sprinkle of parsley on top, this was love in a plate! Served with a nice slice of Garlic bread, I am in heaven...

Bon Appétit!