New England Clam Chowder

Ingredients:
1 ¼ pound canned baby clams, minced, juices reserved
2-3 cups bottled clam juice
2 slices bacon, chopped
1 medium white onion, diced
2 tablespoons all-purpose flour
1 bay leaf
½ teaspoon fresh thyme, chopped
1 pound Yukon Gold potatoes, peeled and diced
2 cups heavy cream (substitute milk for a less fat version)
6 tablespoons dry Sherry, to taste
salt, to taste
fresh ground black pepper, to taste
tabasco sauce, to taste
worcestershire sauce, to taste

Directions:

• In a medium bowl, combine enough of the reserved liquid from canned clams with the bottled clam juice to make 3 cups, reserving the remainder
• In a large pot, cook bacon over medium heat just until crispy
• Add onions to bacon and cook until onion is translucent, stirring often
• Sprinkle flower over onions and bacon and reduce heat to low
• Cook for 2-3 minutes, stirring constantly with a wooden spoon
• Increase heat to medium-low
• Gradually whisk in the clam juices
• Bring mixture to a simmer and let cook for about 5 minutes until soup is the consistency of a heavy cream or half and half, thinning if needed with the remaining clam juice
• Add bay leaf, thyme and potatoes
• Cook for 15 minutes over medium-low heat, or until potatoes are tender
• Meanwhile, bring clams and cream to a simmer in a medium saucepan over medium heat, Reduce if necessary to prevent a full boil, simmer 5-8 minutes or until clams are fully cooked
• Add clams and cream to potato and cook for about 2 minutes
• Stir in sherry; simmer for 1-2 additional minutes
• Stir in salt, pepper, Worcestershire and Tabasco sauce to taste