New England Clam Chowder

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   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.

* Per serving · 4 servings · Values may vary.

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