Tadich Grill Boston or New England Clam Chowder Oh Yea! Recipe

Directions:

1. Place a large, heavy soup pot over medium heat. When hot, add the bacon and fry for 6 to 8 minutes, until crisp.
2. Transfer to paper towels to drain. Drain off and discard half of the fat in the pot.
3. Return the bacon to the pot over medium heat and add the onions, leek, potatoes, bell pepper, celery, and garlic. Saute in the reserved bacon fat for 3 to 4 minutes, until softened and tender.
4. Add the water, stock, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
5. Add the clams and their juice, stir well, and then add the cream. Stir in the cornstarch and the bechamel sauce and simmer for another 15 minutes.
6. Just before serving, stir in the sherry. Transfer to warmed soup bowls and serve at once.