Ingredients:
5 strips bacon, cooked and diced
1 onion, diced
4 stalks celery, diced
2 tsp. dried thyme
2 tsp. garlic, minced
1 ½ cups whole butter
8 cups chopped clams
6 cups clam juice
4 cups potato, pre-cooked and diced
2 tsp. salt
2 tsp. black pepper
6 dashes Tabasco sauce
2 quarts half and half
1½ cups flour
Procedure:
Melt butter. Add onions, garlic, bacon, thyme and celery. Saute until onions are transparent. Add flour, make roux (cooked butter- flour mix). Cook 5 minutes. Add clams and clam juice. Cook at medium heat for 20 to 30 minutes (do not boil). Add potatoes, cook 10 more minutes. Add half and half, heat to 170 degrees
(do not boil). Season with salt, pepper and Tabasco.
Recipe Author: Chef Will Leroux
Restaurant: Wayfarer Restaurant, 1190 Pacific Dr, Cannon Beach, OR
Source: www.mediabistro.com/portfolios/samples_files/186285_MtdzpZjQNKGaxtAO0Wf5zjFqI.pdf