Clam Chowder | Fletchers Mill

Ingredients

• 24 medium quahog clams (cherrystone or top neck), rinsed thoroughly
• 1 tablespoon butter
• ¼ pound slab of bacon or salt pork, diced
• 2 medium leeks, greens removed, halved, cleaned and thinly sliced
• 4 Yukon Gold potatoes, peeled and cubed into 1-inch cubes
• ½ cup dry vermouth
• 3 sprigs of fresh lemon thyme
• 2 bay leaves
• 2 cups heavy cream
• coarse ground salt and black pepper to taste
• fresh parsley, chopped