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1
Place clams in a large pot with enough cold water to cover them, add the baking powder and stir well.
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2
Let stand for 30 minutes.
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3
Drain and rinse under cold running water.
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4
In a small frying pan cook bacon until crisp and drain well, reserving 1 Tbs of fat.
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5
Return clams to the pot and add the parsley sprigs, bay leaf, quartered onion and 1 cup of water.
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6
Cover and bring to a boil over high heat.
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7
Reduce heat to med.
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8
high and cook unil the clams begin to open, about 3 minutes Continue to cook, uncovering the pot as needed to remove clams as soon as they open slightly; do not over cook.
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9
When cool enough to handle pry open shells and remove the clams over the pot to catch all the juices.
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10
Discard any that do not open.
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11
Coarsely chop the clams in a bowl, cover and set aside.
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12
Strain the broth and reserve.
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13
In a large sauce pan, add the bacon fat, 1 Tbs.
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14
of butter.
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15
Add the chopped onion and cook for 1 minute.
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16
Add the garlic, celery and pepper and cook until the vegetables are soft but not browned, about 5 minutes.
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17
Add the potatoes and the reserved clam broth and bring to a boil.
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18
Reduce heat to med.
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19
low and cover and cook until potatoes are tender, about 15 minutes.
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20
In a med.
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21
sauce pan, scald the milk and cream, about 5 minutes.
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22
In a small bowl, mix the remaining 1 Tbs.
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23
of butter with the flour until smooth.
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24
Whisk this into the chowder, 1 teaspoons at a time until no raw flour taste remains, about 2 minutes.
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25
Add the hot milk and cream and the hot pepper sauce, Worcestershire sauce, thyme and salt and pepper to taste.
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26
Stir in the clams and cook until heated through, about 1 minute.
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27
Serve immediately and enjoy.
