Ingredients Weight Measure
Littleneck clams, scrubbed 4 doz.
Water 2 qts.
Bacon, chopped 8 oz.
Onions, diced 1 lb. 1 qt.
Celery, diced 12 oz. 3 cups
All-purpose flour 4 oz. 1 cup
Russet potatoes, peeled, diced 1 lb., 14 oz. 6 cups
Bay leaves 2 ea.
Dried thyme 12 tsp.
Light cream 3 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt and pepper to taste
Parsley, for garnish as needed


  1. Place clams in heavy-bottomed stock pot with water. Bring to boil; simmer and cover tightly. Allow clams to cook for 6-7 minutes or until they open. Remove clams from shells and chop; reserve. Strain clam broth through fine sieve; reserve.
  2. Cook bacon in heavy-bottomed soup pot over medium-high heat until golden. Add onions and celery and cook for 3-4 minutes or until translucent. Dust with flour and cook for 1-2 minutes. Whisk in reserved clam broth and keep whisking until smooth. Bring to boil; reduce to simmer.
  3. Add potatoes, bay leaves and thyme. Cook for 20-25 minutes or until potatoes are tender. Stir in cream and TABASCO® Sauce. Heat through. Stir in clams and season with salt and black pepper to taste. Remove bay leaves. Sprinkle with fresh chopped parsley, if desired.

Yield: 1 gallon