Potato and Seafood Chowder

In a heavy-bottomed stock pot, add bacon and render fat. Add butter; sauté onions and garlic just until fragrant. Add  flour and mix into a paste. Cook for 30 seconds.

Pour in clam stock a little at a time, stirring constantly to remove lumps and to make a smooth, thick soup.

Add the rest of the vegetables and seafood. Cook for 5 minutes over low heat or just until the shrimps turn pink.

Add cream. Season to taste with salt, pepper, thyme, and nutmeg. Serve hot.

To make clam stock, simply place 1 kilo cleaned clams in a pot. Add just enough water to cover the clams and bring to a boil. Lower heat and continue Cooking until the clams open up.  Strain the stock using cheesecloth and you're good to go.