Creamy Dreamy Clam Chowder

1. In a 6-8 quart stock pot, cook bacon over med. heat until crisp. Remove from the pan, drain and set aside. Discard all but 2 tbls. of the drippings. Add carrots, celery, onion, green pepper, and garlic to the drippings and cook, stirring often until soft (approx. 10 min.).

2. Cut potatoes into 1/2″ cubes. Add to vegetable mix along with the clam juice and the bay leaf. Bring to a boil, reduce heat, cover and simmer until potatoes are tender (about 15 min.).

3. Stir in the clams and their liquid, hot pepper sauce, pepper, Worcestershire, thyme, cream and bacon. Heat until steaming over med. low heat. Season to taste with salt. Thicken if desired.