New England Clam Chowder

In a large soup pot heat butter and oil over medium heat. Add bacon and cook 3 minutes. Add onions, leek, celery and garlic and continue to cook until tender, about 5 minutes. Slowly sprinkle flour over bacon-vegetable mixture, stirring, until flour begins to turn golden. Stir in clam juice and 4 cups water and bring to a boil. Lower heat to simmering and cook 30 minutes. Add clams and adjust seasoning to taste with salt and pepper, depending on saltiness of clams. Simmer 5 minutes more, stir in cream and heat just until warmed through.

This recipe yields 4 to 6 servings.