New England Clam Chowder

• 2 Pieces Applewood smoked Bacon
• 1 tsp chopped fresh thyme
• 1 large yellow onion
• 4 stalks celery
• 1/2 cup butter
• 1/4 cup flour
• 3 cups chopped sea clams
• 3 cups ocean clam juice
• 2 red potatoes
• 6 cups heavy cream
• 4 tbsp worcestershire sauce
• 2 tbsp tobasco
• salt and pepper

1. Chop the bacon and saute with a tbsp of butter until mostly cooked, add the thyme, celery and onion. Cook, stirring frequently until the vegetables are tender. Add the clam juice and diced potatoes and bring to a boil. Stir in the heavy cream, clams, worcestershire sauce and tobasco. Bring to a simmer for about 15 minutes. Make a roux with remaining butter and flour, stir into chowder and simmer for another 10 minutes, salt and pepper to taste. Garnish with italian parsley.

bacon, thyme, yellow onion, stalks celery, butter, flour, clams, clam juice, red potatoes, heavy cream, worcestershire sauce, tobasco, salt

Taken from www.epicurious.com/recipes/member/views/new-england-clam-chowder-50037773 (may not work)