Wicked Good "Almost New England" Creamy Clam "Chowdah"

Ever tried to make clam chowder but ended up with a watered down version of the quintessential New England Clam Chowder? The secret to a creamy, thick clam chowder is in the cooking/thickening process used before you add the milk and cream. If I were to ever enter one of my recipes in a cooking contest, I think it would be this clam chowder. While not the traditional clam chowder of clams and potatoes, it's close enough and bursts with creamy clam flavor. The following is my own recipe. Feel free to adjust the proportions according to your own preferences.

Page's Creamy "Almost New England" Clam Chowder

3 6.5 oz cans of chopped clams
1 large onion
1/2 bunch of celery
1 bunch leeks
4 medium starchy potatoes, preferably russet
3 red or Yukon gold potatoes- diced with skins on
2.5 cups low fat milk
1 16oz can of evaporated milk or pint of half and half or light cream
olive oil, butter, or Olivio
salt and pepper to taste
1/2 tsp thyme
2 T Better than Bouillon Clam Base (optional- you can find this in the bouillon section at most supermarkets. It gives a really nice flavor to chowder)

1. Chop onion, half bunch of celery (without the tops), and leeks (white part and about 1.5 inches of th elight green stem)
2. Saute until softened in soup pot with 3 T of oil, butter, or Olivio (I prefer Olivio. It's made from olive oil and part of the proceeds go to diabetes research). Add a few tablespoons of water if necessary to keep from browning too quickly on the bottom of the pan.
3. Peel and slice the "starchy" potatoes. Cut into paper thin pieces about 1 cm square. It is important that they are sliced very thin. These paper thin pieces will break down as they simmer, forming the starch that will give your chowder that nice thickness.
4. Add the 3 cans of clams with their juice to the veggie mixture. Toss in the paper thin potatoes.
5. Simmer, stirring regularly, until the potatoes are broken down and the mixture is thick and creamy. Keep stirring! Sprinkle in 1-2 T flour if you prefer it to be even thicker. See the photo above. It should be a nice, thick mix of veggies and "sauce".
6. Add 1 cup of milk and keep stirring while mixture is simmering. Add 2 T of Better than Bouillon Clam Base if you have some. This gives it a much richer flavor.
7. Add remaining milk , thyme, and the diced Yukon gold or red potatoes. Simmer for 10 minutes to soften potatoes.
8. Stir in the can of evaporated milk or cream. I personally think the evaporated milk gives it a richer flavor and silkier texture. Add S&P to taste.
9. Serve right away or let sit overnight for flavors to develop. It's even better the second day!

Makes about 6 bowls of chowder.