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CLAM CHOWDER

6 slices bacon (crumbled)
2 medium carrots (thinly sliced)
3-4 inside stalks celery (sliced, with leaves)
1 small onion (chopped)
5 cloves garlic (pressed)
1 lb. red potatoes (cubed, with skins)
2 bottles (8 oz. each) clam juice
40-50 oz whole baby clams
1 bay leaf
4 cups heavy cream
3/4 tsp. thyme leaves
1-1/2 tsp. Worcestershire
1 Tbsp butter
1 dash white or cooking wine
salt and pepper to taste
1 lemon cut in wedges

Cook bacon over medium head until crisp, drain on paper towel, set
aside. In an 8 quart pot saute carrots, celery, onion and garlic
in butter and wine until lightly browned. Add potatoes and clam
juice.

Bring to a boil, reduce heat, cover and simmer until potatoes are
tender when pierced, about 15 min. Stir in clams and their liquid,
Worcestershire, thyme, cream, crumbled bacon and add salt and
pepper.

Heat until steaming, reduce head and cook for another 15-20 min.
Serve with lemon. Makes about 4 quarts.

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