Easy Canned Clam and Seafood Chowder

6 stripes bacon, chopped into small pieces

1 large onion, chopped

1 large leek, chopped

2 stalks celery, chopped

2 large Russet potatoes, chopped into 1/2 inch pieces

1 cup vegetable broth OR 1 cup water and 1 jar clam juice 

4 cans chopped baby clams (6 oz) each OR 2 (15 oz) small clams, 1 can oysters and 1 can small pink shrimp (or frozen)

2 tsp fresh thyme, minced

2 bay leaves

salt and pepper, to taste

bechamel sauce:

1/4 Tbsp butter

1/4 cup flour

1 cup milk 

 1 cup whipping cream

freshly ground nutmeg

*Mix together in a small saucepan. Whisk  .

In a Dutch oven  cook the bacon.  Add onion, leeks and celery. Cook in the bacon fat.  Add the chopped potatoes and cover with the vegetable broth to cook. Add the thyme, bay leaves, salt and pepper. Let simmer until the potatoes are tender. Meanwhile, make the bechamel sauce in another saucepan on medium. Add the canned clams or oysters and shrimp.  Add the bechamel sauce. Mix well.  Add whipping cream.  Let boil and then turn down to simmer for 45 minute to 1 hour.  Serve in a bowl with crusty bread or biscuits.