Clam Chowder

2 tablespoons butter
1/4 cup thinly sliced leeks
1/4 cup finely chopped onion
1/4 cup diced celery
3 tablespoons flour
2 cans clams, reserve broth
1 cup milk
1 cup cream
1/2 cup diced potatoes
1/2 teaspoon Worcestershire
1/2 teaspoon salt
1/2 teaspoon fresh thyme, minced
3 drops Tabasco sauce
dash black ground pepper

Heat butter in 4 quart pot.  Saute leeks, onion, and celery 6 to 8 minutes.  Add flour to mixture and cook 2 minutes.

Add enough water to reserved broth to make 2 cups of combined liquid. Add to vegetable mixture.

Scald milk and cream.  Add to soup, and stir in potatoes, Worcestershire, salt, thyme, Tabasco, and pepper.  Bring to boil.  Reduce heat and simmer 25 to 40 minutes, or until potatoes are tender.  Add clams, cooking an additional 5 minutes.  Serve.

Note:  This soup freezes well.