Red Lobster Clam Chowder

2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.

Remove from heat and add flour, mixing well.

Add milk and whisk vigorously.

Drain clams and add juice to soup.

Slowly bring to a boil, mixing often. Reduce heat to a simmer.

Add potatoes and seasonings; simmer 10 minutes.

Add clams and simmer 5-8 minutes.

Finish with heavy cream. Serve.

Source: Red Lobster Restaurant's recipe collection at www.redlobster.com