New England Clam Chowder

2 Cups of Bacon, Small Diced

1 Cup of Celery, Medium Diced

1 Cup of Yellow Onion, Medium Diced

1 Cup of Carrot, Peeled and Medium Diced

2 Cups of Russet Potato, Peeled and Medium Diced

¾ Cup of Flour

50 Middleneck Clams, steamed and rough chopped

2 Cups of Clam Broth

4 Cups of Chicken Stock

1 ½ Cups of Heavy Cream

1 t Tabasco

1 T Worcestershire

2 t Dried Thyme

Salt and Black Pepper to Taste

METHOD:

In a sauce pot with a lid, steam the middleneck clams in 2 cups of water. When all of the shells are open, remove the meat from the shells and rough chop. Reserve 2 cups of strained clam broth.

In a large, heavy bottomed stock pot, render bacon until cooked but not crispy. Add mirepoix and potatoes and sweat until onions are translucent, about five minutes. Add the flour to make a roux.

In a separate pot, heat the clam broth and chicken stock to a boil.

While whisking the roux, add the liquid slowly to incorporate, making sure the roux does not clump.

Add the clams and cook for half an hour on a very low heat, stirring often.

Add cream and season with Tabasco, Worcestershire, and Thyme.

Season with salt and black pepper to taste.