CLASSIC NEW ENGLAND CLAM CHOWDER

l/2 stick butter
2 shallots or green onions, finely chopped
l garlic clove, minced
l/2 tsp. dried thyme, crumbled
6 dozen fresh clams, rinsed & scrubbed
l cup dry whitge wine
2 bason slices, diced
l medium yellow onion, diced
2 celery stalks, chopped
l leek, diced
l tbsps. flour
4 cups whipping cream
l lbs. russett potatoes, peeled, cut into l/2″ dice
l/2 tsp. dried thyme
l/2 tsp. Tabasco
l/2 tsp. Worcestershire sauce
Melt l tsps. butter in heavy large pot over medium heat. Add shallot
garlic, l/2 tsp. thyme & then clams and saute 2 mins. Add wine,
cover & cook until clams open about 8 mins. Discard any clams that
do nt open. Transfer clams to bowl using slotted spoon. Strain
cooking liquid through sieve; reserve. Remove clams from shells;
discard shells. Dice clams. Cook bacon in same pot over high heat
until crisp, stirring frequently, about l0 mins. Add remaining
3 tbsps. butter & stgir to melt. Add onion, celery & leek. Cook
until veggies are tender, stirring, about l0 mins. Add flour and
stir l min. Mix in strained liquid. Add cream & bring to boil,
stirring. Add taters, l/2 tsp. thyme, Tabasco & Worcestershire and
cook til taters are tender, about l0 mins. Add diced clams & stir
until heated through. Season with s & p. (Can be prepared l day
ahead).
Serves 8.