take all your clams and put them in a big pot.
add 1 bunch celery (trimmed)
2 large onions
as much garlic as you like (fresh)
1 stick of butter
water up to the level of the clams and vegies
boil until all the clams open. save all the water(nectar) and vegies and discard all shells. seperate all the meat and put aside.
fry up about a half a pack of bacon, not to crispy but well done, set aside. reserve about 2 or 3 Tblsp. of drippings.
In the nectar, put,
the bacon drippings
2 small or one large bag of frozen hashbrown potatoes (the ones that are little cubes)
4 tsp chicken boullion granules(or more)
1/4 cup worcestershire sauce(or more)
1 tsp dried tyme(or more)
1 tsp pepper
bring to a boil; reduce to a simmer and cover.
simmer about 10 min. or until potatoes are soft.
then you'll add
1 quart heavy cream
now the fun part. I use this stuff called Wondra. It's a gravy thickener I use instead of flour. I sprinkle gradually into the pot as i'm whisking constanly. Bring back to a boil as your doing this and add as much as you want to make as thick as you want. After it comes to a boil it should be thick enough. Bring it back to simmer, add as much of the clams as you want and the bacon, crumbled of course and return to boiling again, whisking more Wondra in if its not thick enough for you. Whisk continuously. I like mine thick. boil about 2 min stirring all the while and reduce heat. Take the garlic bread out of the oven, the creamed sherry out of the cupboard and have a good time.
Also don't forget to taste as your cooking and add salt and or pepper as needed. Don't add to much Wondra at once either or you could get a grainy texture. Always taste as your going
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