New England Clam Chowder

• 1 1/2 c. heavy cream
• 4 strips bacon, chopped
• 3 celery stalks, chopped
• 2 (14 1/2 oz.) cans reduced-sodium chicken broth
• 1 (8 oz.) bottle clam juice
• 2 (6 1/2 oz.) cans chopped or minced clams, drained (juice reserved)
• 3 c. cooked cauliflower
• dash of Tabasco sauce
• dash of Worcestershire sauce
• 2 Tbsp. cold butter, cut into pieces

1. In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half. In a large saucepot over medium heat, cook bacon until cooked, but not crispy.
2. Add celery to pot; cook 5 minutes until softened.
3. Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer.
4. In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams.
5. Bring soup to a simmer; cook 5 minutes.
6. Season with Tabasco and Worcestershire sauces.
7. Swirl in butter until incorporated.
8. Serve hot.

heavy cream, bacon, celery stalks, chicken broth, clam juice, cauliflower, tabasco sauce, worcestershire sauce, cold butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20332 (may not work)