Yield: 8-10 Servings

Ingredients:

3 oz. Butter

2/3 cup Onions, diced

2/3 cup Celery, diced

1/2 cup Green bell pepper, diced

3 each Bacon strips, diced

1/3 tsp. Thyme leaves

1 each Bay leaf

2/3 cup Flour

1 qt. Clam "stock" (2cups clam juice combined with 2 cups water)

1 cup Clams, minced

2 cups Potato, peeled, cut into small dice, cooked

2/3 cup Cream

2 – 3 dashes Worcestershire Sauce

to taste Salt

to taste Fresh ground black pepper

to garnish Minced chives or scallions

Method:

In a large soup pot, melt butter. Add onion, celery, green pepper, diced bacon, thyme and bay leaf; cook for 3 - 4 minutes. Add flour and stir to create a "roux". Cook "roux" for 3 - 4 minutes, while stirring. Add clam "stock" and bring to a simmer. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20 - 25 minutes over low heat, stirring regularly. Stir in clams and cooked diced potato. Season with Worcestershire Sauce, salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives or scallion. Serve with a warm crusty bread.