New England Clam Chowder

• 1/2 stick butter
• 3 strips bacon, diced
• 1 med. onion, chopped
• 2 stalks of celery, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 lb. of potatoes,cut in 1" dice
• 5 6.4 oz.cans minced clams, drain 1 can
• 1 carrot chopped
• 1/2-3/4 C frozen corn
• 1 quart half and half
• 3/4C white wine, dry
• 1 tsp dried thyme
• 1-2 tsp worchstershire sauce
• 1/2 tsp tabasco sauce
• 1T flour
• 1/4 cup dry sherry
• salt and pepper to taste

1. In large pot melt butter and saute bacon until almost crisp. Add onions, celery, carrot, garlic and saute until tender. Stir in flour and cook 1-2 minutes. Add wine, clams, corn, half and half, thyme, tabasco, worcestershire, potatoes and salt and pepper. Simmer 10 minutes or until potatoes are tender. Add sherry last, just before serving.

butter, bacon, onion, stalks of celery, green onions, clove garlic, potatoes, clams, carrot, frozen corn, white wine, thyme, worchstershire sauce, tabasco sauce, t, sherry, salt

Taken from www.epicurious.com/recipes/member/views/new-england-clam-chowder-1201753 (may not work)