New England Clam Chowder Recipe

DIRECTIONS

1. In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes.  Heat another pot of boiling water or use a steamer basket to cook coasrsley chopped cauliflower until tender; drain and set aside.
2. In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Drain off all but 1 tablespoon of fat, remove 2 tablespoons bacon and set aside for garnish.
3. Add diced celery to pot with remaining bacon and cook until slightly softened, about 4 minutes. Stir in chicken broth. Drain the liquid from the canned clams into a measuring cup. Add 1 cup liquid from the canned clams, along with the bottled clam juice, and bring to a simmer for 3 minutes, until celery has completely softened.
4. In a blender, purée cooked cauliflower and 2 cups of the soup broth until very smooth, about 2 minutes. Return to saucepot.
5. Stir in drained clams and bring soup to a simmer for 4 minutes. Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot. Each serving is about 1 ½ cups soup.