Ex's Clam Chowder

• 3 dozen fresh steamed clams (or more I use 6 dozen)
• 1 quart potato, boiled cubed and boiled
• 4 slices bacon, fried and chopped with pan drippings
• 1 large onion, chopped
• 5 celery ribs, chopped
• 2 garlic cloves, minced
• 1 cup sherry wine
• 1 cup Chardonnay wine
• 1 quart clam broth
• 1 quart chicken broth
• 1 quart water
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon thyme
• 2 ounces parsley
• 1 dash Worcestershire sauce
• 1 dash hot sauce
• 1 dash cayenne pepper
• 6 teaspoons flour
• 1 quart heavy cream

1. Saute onion, celery,garlic,bacon w/grease,sherry, wine until soft.
2. add salt, pepper, thyme, parsley, cheyenne pepper, hot sauce, woreshire sauce,water, clam broth and chicken broth.
3. simmer for 30 minutes then slowly add flour to thicken.
4. add clams, heavy cream, potatoes and simmer for 15 minutes.
5. serve with saltine crackers.
6. can be refrigerated for 4 to 5 days for leftovers which are better.
7. enjoy.

potato, bacon, onion, celery, garlic, sherry wine, chardonnay wine, clam broth, chicken broth, water, salt, pepper, thyme, parsley, worcestershire sauce, hot sauce, cayenne pepper, flour, heavy cream

Taken from www.food.com/recipe/exs-clam-chowder-201740 (may not work)