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Ingredients

2 oz. Butter
1/2 cup Smoked bacon, diced
2/3 cup Onions, diced
2/3 cup Celery, diced
1/3 tsp. Thyme leaves
2/3 cup Flour
1 qt. Clam juice or fish stock
1 1/2 cups Chopped clams
1 1/2 cups Potato, peeled, cut into small dice
2/3 cup Heavy cream
2-3 dashes Worcestershire Sauce
2-3 dashes Tabasco Sauce
Salt to taste
Fresh ground black pepper to taste
Minced chives to garnish

Method
In a large soup pot, melt butter, add bacon and saute until bacon is cooked. Add onion, celery and thyme leaves; continue to cook for 2 to 3 minutes.

Add flour and stir to create a "roux." Cook "roux" for 3 minutes, while stirring. Add fish stock and bring to a simmer. Add potatoes and clams. 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 cream, Worcestershire Sauce and Tabasco Sauce. Season with salt and pepper.

Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve a crusty French bread or Oyster Crackers.

Makes 6 - 8 Servings