Herbed Clam Chowder


        3 cups clam juice, collected or bottled
        1/2 lb. Core Sound chopped clams
        3 slices bacon - minced
        1 sweet onion, diced
        2 tbsp. all-purpose flour
        1 lb. red potatoes, 1/2" dice
        2 lg. carrots, 1/2" dice
        1 tbsp. olive oil
        1 bay leaf
        2 tsp. fresh thyme or 1 tsp. dried
        1 cup cream
        hot sauce, to taste
        Worcestershire sauce, to taste
        salt & pepper, to taste


1. Drain clams through strainer set over medium bowl. Add bottled clam juice to  drained liquid to measure 3 cups.  Set aside.
2. In sauté pan sauté bacon until browned.  Add onion to pan and continue to sauté until translucent.  Add flour and stir till well combined.  Set aside.
3. Drizzle carrots and potatoes with olive oil and place on a baking sheet. Roast in the oven at 375 degrees until browned and mostly tender.
4. Place clam juice, clams, bacon and onion mixture and roasted carrots and potatoes and bay leaf in a large pot.
5. Bring to a boil and then reduce to a simmer.  Simmer until clams are cooked through. About 5 to 7 minutes.
6.  Add thyme, cream, hot sauce, Worcestershire and salt and pepper.  Taste and adjust seasonings if needed. Serve.  Serves 5.