Sanderlings at Seascape Beach Resort's Award-Winning Clam Chowder

1 onion, chopped

1 celery stick, chopped

1 strip bacon, diced

1 oz. butter

2 oz. flour

1 cup heavy cream

4 cups clam juice

1 red potato, 1/4" dice

1 teaspoon fresh thyme

1 tablespoon fresh parsley, chopped

1 teaspoon white pepper

1 tablespoon salt

1 bay leaf

4 cups of chopped clams (4 lb washed whole clams)

1 teaspoon Worcestershire sauce

dash of Tabasco sauce

In a heavy soup pot, add butter, render bacon to a crisp, then add flour. Cook slowly, stirring for 5 minutes. Add clam juice, cook until smooth. Slowly stir in cream. Blanch potatoes separately in boiling water for 1 minute. Add herbs, seasonings, clams and potatoes. Adjust seasonings to taste.

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