Creamy Cheesy Clam Chowder

• 4 lbs littleneck clams
• 1 cup white wine or 1 cup water
• 3 tablespoons butter
• 1 slice bacon, chopped into small pieces
• 1 large onion, chopped
• 2 stalks celery, minced
• 2 garlic cloves, minced
• 1 cup carrot, diced finely
• 1/4 cup flour
• 4 cups clam juice (from steaming clams and bottled juice)
• 1 (8 ounce) can baby clams
• 1 cup light cream
• 1 cup heavy cream
• 3 medium potatoes, boiled, peeled, and diced
• 1 cup frozen peas
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• hot pepper sauce
• scallion, thinly sliced (to garnish)

1. Steam clams open in a cup of wine in a heavy pot.
2. Remove from pot and cool.
3. Remove clams from shells.
4. Rinse the clams well.
5. Strain clam broth through a mesh screen or cheesecloth.
6. Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
7. Set aside.
8. In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
9. Slowly stir in the flour and cook for two minutes, stirring well.
10. Add reserved clam juices to the saute mixture.
11. Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
12. Add creams and simmer 20 minutes.
13. Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
14. Add cheese till melted through.
15. Do not allow to boil as this will toughen the clams.
16. Season with salt and hot pepper sauce to taste.
17. Garnish with scallions.

littleneck clams, white wine, butter, bacon, onion, stalks celery, garlic, carrot, flour, clam juice, baby clams, light cream, heavy cream, potatoes, frozen peas, white pepper, thyme, cheddar cheese, pepper sauce, scallion

Taken from www.food.com/recipe/creamy-cheesy-clam-chowder-69067 (may not work)