Clam chowder

Ingredient
Top neck clams 12ea
Water 11t
Bacon 45g
Clarified butter 30ml
Onions 45g
Celery 30g
Flour 45g
Potatoes 90g
Heavy cream 240ml
Milk scalded 240ml
Salt tt
Pepper tt
Tabasco Sauce 2ml
Worcestershire Sauce 1ml

Method
1. Steam the clams in the water in a covered pot until they open.
2. Decant and strain the broth through a filter or cheesecloth and reserve. Pick the clams and chop and
    reserve the meat.
3. Render the salt pork. Add clarified butter, onions and celery and sweat until they are translucent, about
    6 to 7 minutes.
4. Add the flour and cook 5 to 6 minutes to make a blond roux.
5. Combine the reserved clam broth and enough additional water to make 1 gallon. Gradually add to the
    roux and incorporate completely, working out any lumps. Simmer for 30 minutes, skimming the surface
    as necessary.
6. Add the potatoes and simmer until tender.
7. Return the soup to a simmer. Add the reserved clams and strain the scalded cream into the soup.
   Adjust the seasoning with salt, pepper, Tabasco, and Worcestershire.