Created by Kchurchill5 on October 20, 2011
Step 1: Bacon ... In a large pot on medium heat, add the bacon and render slowly until the bacon is crisp and brown. After the bacon is done, remove to a plate to let it drain.
Step 2: Base ... In the same pot, keep the bacon drippings (you should have about 1 tablespoon) and add the celery, onions, leeks, and garlic; cook 5 minutes until they begin to sweat. Next add in the potatoes and butter and cook an additional 5 minutes. Still on medium heat.
Step 3: Broth ... Add the flour to the vegetables, mix well and let it cook just a mix to get rid of the flour taste. Slowly add in the white wine, clam juice, and fish stock continuing to mix. Add in the bay leaf and thyme and bring to a light boil. Your soup will begin to thicken. Reduce to medium low and cook 15 minutes until the potatoes are tender.
Step 4: Optional Step ... At this point, I like to take my immersion blender / stick blender and puree the vegetables for just a few seconds. You don't want to puree it all, just a few seconds is all it takes to create a nice texture. Or you can ladle out a cup of of the vegetables and broth and put them in a regular blender for a few seconds too. Again, this step is optional.
Step 5: Finish ... Add in the clams, bacon, cream, hot sauce, and cook another 5 minutes until everything is warmed up.
Step 6: Serve ... Add the lemon juice and parsley, stir and serve. ENJOY!