Compromise Clam Chowder

Directions

1. If using fresh clams, shuck them over a bowl to catch their juices. Measure 2 c. of juices, transfer to a small saucepan and heat just to boiling.
2. Meanwhile, in a soup pot heat butter over medium-high heat, add in leeks, celery and pepper and saute/fry, stirring, for 10 min, without browning. Reduce heat and whisk in flour. Cook, stirring constantly, for 2 min. Whisk in boiling clam juice and fish or possibly chicken stock and heat to simmering. Add in potatoes. Squeeze tomatoes with your hands into soup pot. Stir in thyme leaves. Simmer for 20 min.
3. In a food processor blend 2/3 c. of clams to a puree; coarsely chop remaining 1 1/3 c. clams. When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams. In a small saucepan combine coarsely-minced clams with a ladleful of chowder and heat for 20 seconds over low heat. Divide chowder among soup bowls and top each portion with some minced clams. Garnish with thyme sprigs.
4. This recipe yields 6 servings.