Irish Clam Chowder - cooking recipe

Ingredients

1 large leek, chopped
4 medium potatoes, diced
8 ounces clam juice
3 cups chicken broth
4 tablespoons butter, divided
7 ounces shelled clams
2 tablespoons flour
1 cup skim milk
salt
pepper

Preparation

Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
Dice potatoes.
In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
Add clam juice and chicken broth.
Add potatoes and simmer until potatoes are tender.
While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
Add flour and whisk into butter, cooking for a couple of minutes.
Add milk and whisk until smooth.
Whisk constantly until mixture becomes very thick and bubbly.
Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
Add clams, and salt & pepper to taste.