1/4 c. butter
3/4 c. celery, finely chopped
3 leeks, chopped (whites only)
1/4 c. sweet red pepper, chopped
1 clove garlic, minced
2 potatoes, peeled and diced
2 c. water
2 chicken bouillon cubes
3 (6 1/2 oz.) cans clams, chopped
2 c. milk
2 c. Half & Half
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
Salt to taste
Fresh snipped parsley

In a 3 quart sauce pan, melt butter and saute celery, leeks, red pepper and garlic until tender. Add potatoes, water and bouillon cubes, cover and simmer for 20 minutes. Allow mixture to cool, then add all the remaining ingredients (include clam broth also). Heat and serve. If a thicker chowder is desired, mix 1 cup of the milk with 2 tablespoons flour until smooth and add to chowder. Stir until thickened and serve. Sprinkle fresh snipped parsley on top for garnish.