Gourmet St. Lawrence clam and shrimp chowder - Fourchette bleue par Exploramer

Ingredients

• 240 g (½ lb) Stimpson’s surfclams (large jar or two 142 g cans)
• 45 ml (3 Tbsp) butter
• 1 large onion, chopped
• 250 ml (1 cup) leek, minced
• 1 clove garlic, chopped
• 30 ml (2 Tbsp) all-purpose flour
• 500 ml (2 cups) peeled potatoes, diced into 1 cm (0.4 inches) pieces
• 2 sprigs dried thyme
• 500 ml (2 cups) corn kernels (fresh or frozen)
• 250 ml (1 cup) milk (or light cream [15%])
• 375 ml (1 ½ cups) northern shrimp
• Salted herbs and ground peppery green alder to taste
• 30 ml (Tbsp) Québec gin (optional)