4 cups heavy cream 4 cups minced clams
4 cups clam juice 2 cups water
2 cups white onions diced 2 cups diced celery
4 cups diced yukon gold potatoes 1 cup diced leeks
1/3 lb bacon 2 tsp garlic
1 lb butter 1 cup white wine
tabasco to taste 1/2 tsp worcestershire sauce
1 1/4 cup rice flour 1 tsp white peppercorns
2/3 stick of butter 1 tsp black peppercorns
3 pcs fresh bay leaves
5 sprig thyme
in a small pot, prepare the roux by combining the rice flour and butter.
in a large pot, mix clam juice and water. add sachet and simmer. add roux to clam juice and boil.
slow cook bacon in a sauce pot until golden brown. add butter, onions, garlic, leeks and sauté for 25 minutes. add celery, potatoes and white wine. let wine reduce. cook potatoes half way. add clams and all other ingredients to clam juice mix. adjust seasoning, tabasco, worcestershire sauce. (salt and pepper if necessary)