Ingredients

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

Preparation

Chop the bacon and sauté 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.