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
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.