Creamy Dreamy Clam Chowder

• 6 slices Diced Bacon
• 2 whole Medium Sized Carrots Thinly Sliced
• 2 stalks Celery, Thinly Sliced
• 1 whole Small Onion, Chopped
• 1/2 whole Small Green Pepper, Chopped (optional)
• 1 clove Garlic, Minced
• 1-1/2 pound Thin Skinned Potatoes (white Or Yukon Gold)
• 2 bottles 8 Oz. Clam Juice Or Nector
• 8 cans 6.5 Oz. Cans Chopped Clams
• 1 whole Bay Leaf
• 1/2 teaspoons Liquid Hot Pepper Sauce
• 1/4 teaspoons Fresh Ground Black Pepper
• 1-1/2 teaspoon Worcestershire Sauce
• 3/4 teaspoons Dried Thyme
• 4 cups Whipping Cream
• Salt To Taste
• Thicken With Cornstarch And Cold Water Mixture If Desired

1. 1. In a 6-8 quart stock pot, cook bacon over med. heat until crisp. Remove from the pan, drain and set aside. Discard all but 2 tbls. of the drippings. Add carrots, celery, onion, green pepper, and garlic to the drippings and cook, stirring often until soft (approx. 10 min.).
2. 2. Cut potatoes into 1/2" cubes. Add to vegetable mix along with the clam juice and the bay leaf. Bring to a boil, reduce heat, cover and simmer until potatoes are tender (about 15 min.).
3. 3. Stir in the clams and their liquid, hot pepper sauce, pepper, Worcestershire, thyme, cream and bacon. Heat until steaming over med. low heat. Season to taste with salt. Thicken if desired.

bacon, carrots, stalks celery, onion, green pepper, clove garlic, potatoes, bottles, clams, bay leaf, liquid hot pepper sauce, ubc, worcestershire sauce, thyme, whipping cream, salt, cornstarch

Taken from tastykitchen.com/recipes/soups/creamy-dreamy-clam-chowder/ (may not work)