Chop bacon, sautée on low.
Finely chop onion, leek, garlic, carrot, potato and celery.
When bacon is almost crisp, drain grease, then add onion, leek, and garlic
Sautée on medium heat until onions begin to caramelize, then add flour.
Stir in chopped carrots, celery, potato, and seasonings.
Sautée while stirring occasionally for 10 minutes on low to medium heat.
Add cockles and crab, leaving shells on. Add vegetable broth and cover, bringing to a boil.
Simmer and stir until potatoes begin to soften.
Add any extra water or broth to increase volume and bring to a boil.
Add cream and simmer on low for 10 more minutes - do not let the chowder come to a boil.
Serve to family and friends with sourdough bread and butter.