| METHOD |
| 1. |
In a large soup pot, melt butter,
add bacon and sauté until bacon is cooked. Add onion,
celery and thyme leaves; continue to cook for 2 to 3 minutes.
Add flour and stir to create a "roux". Cook "roux"
for 3 minutes, while stirring. Add fish stock and bring to a
simmer. Add potatoes and clams. Reduce heat and continue to
simmer (soup will begin to thicken). Allow soup to simmer 20
- 25 minutes over low heat, stirring regularly. Stir in cream,
Worcestershire Sauce and Tabasco Sauce. Season with salt and
pepper. Place soup in warm bowls or in a soup tureen. Garnish
with minced chives. Serve a crusty French bread or Oyster Crackers.
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