3 tbsp butter
2 tbsp garlic
2 tbsp chopped fresh thyme
4 bottles of clam juice
4 large cans of clams (including juice)
1/4 cup chicken broth
1 tbsp chopped thyme
bacon, fried, reserve bacon grease
1 onion chopped; about 1 cup
2 celery stalks; chopped, about 1 cup
1 cup chopped green onions, green part only
2 tbsp butter
1 1/2 cup flour
3 cups of chicken broth (heated)
1 cup water (heated)
1/2 cup heavy cream
8 medium red bliss potatoes
1/2 cup heavy cream (4 oz)
1/4 cup butter
salt and pepper
Dash hot pepper sauce
Dash Worcestershire Saucece
Melt butter, garlic, chopped thyme. Add 1/4 cup chicken broth, potatoes and 3 bottles of clam juice, bring to a boil. Cook until the potatoes are tender. Add the 4th bottle of clam juice, the clams and liquid. Cook about 5 minutes. Set aside.
In a heavy pot add the bacon grease, some bacon, the onions, celery, green onions and cook for 12-15 minutes until transparent, not brown. Add the butter, flour and cook until slightly colored. Stir to coat all the vegetables, creating a pale golden roux. Add the chicken broth and water, stir well to avoid lumps, season with salt and pepper. Cook for 30 minutes at a strong simmer.
Cook potatoes in salted water. Strain and add warm cream and butter. Mash potatoes and add salt and pepper to taste.
Bring the clams, juice and potatoes back to a boil. Stir in the cooked roux. Bring to a boil to thicken. Stir while cooking. Beat the heavy cream and add to the soup. It may not be necessary to use all the cream; the soup should be thick. Add Mashed Potatoes. Adjust the seasoning and add a dash of hot pepper and Worcestershire sauce before serving.