Creamy Clam Chowder

Steps

1. Chop celery into ribs or finely chop it.
2. Thin slice two carrots into thin rings or half-rings.
3. Dice one small onion.
4. Cut six slices of bacon into 1/2-inch pieces.
5. Place a large pot or Dutch oven over medium-high heat and add the bacon, stirring occasionally until browned.
6. Once crispy, remove the bacon to a paper towel-lined plate and keep about three tablespoons of the bacon grease in the pot.
7. Add chopped carrots, onions, and celery to the pot with the bacon grease.
8. Continue cooking over medium high heat for about seven to eight minutes or until softened and lightly golden.
9. Sprinkle in four tablespoons of flour, then stir and sauté another minute.
10. Stir in two cups of chicken broth and one cup of chopped clams with their juice.
11. Season with 1 bay leaf, 1 1/2 teaspoons of Worcestershire sauce, 1/2 a teaspoon of Tabasco sauce, 1/2 a teaspoon of dried thyme, 1 1/2 teaspoons of salt or salt to taste, and 1/4 teaspoon of black pepper.
12. Bring the soup to a light boil while heating up.
13. Chop potatoes into bite-size pieces about a quarter inch thick and add those to the pot.
14. Add 2 cups of milk and 1 cup of whipping cream.
15. Bring everything to a boil, then reduce the heat down to a simmer.
16. Cover and lightly boil until the potatoes are easily pierced with a fork (about 20 minutes).
17. Garnish with crunchy bacon and fresh cilantro before serving.