Duckfat's New England Clam Chowder

A few months ago, Good Housekeeping magazine featured the best local favorites from iconic restaurants in their home states. Anyone who knows me well  knows that I am in love with all things seafood and all things New England. I want to retire to the North Shore of Boston and eat clam rolls until I meet my maker. Although we've spent some time in Maine (mostly in Bar Harbor), we've never spent any quality time in Portland. I decided to try out this recipe, which I admit is a little time consuming, made famous by Portland's Duckfat Restaurant.

It. was. amazing. My friend Dave echoed my sentiment when I brought some along for lunch. It is truly worth the effort.

You need:

1.5# fresh or frozen cooked clams, thawed and chopped (or a similar equivalent of canned, chopped clams)
12 oz. bacon, chopped
1/3 c. flour
1 lg. onion, finely chopped
1 med. carrot, finely chopped
1 lg. stalk celery, finely chopped
3 lbs. russet potatoes, peeled and chopped
4 c. bottled clam juice
1.5 c. heavy cream
1 tbsp. Worcestershire sauce
1/2 tbsp. hot sauce
1 tsp. fresh thyme

Set a fine mesh strainer over a 4 c. measuring cup. Place clams in the strainer. Reserve clams. To juice in measuring cup, add enough water to reach 2 cups. Set aside.

In a large 6 to 7 qt. saucepot, cook bacon on medium low for 15 minutes or until fat is rendered and bacon is crisp, stirring occasionally. Remove from heat and transfer bacon to paper towel lined plate. Reserve pot with rendered fat.

Transfer 1/4 c. bacon fat to a skillet. Heat on medium. While whisking, add flower and cook 8-10 minutes until lightly browned, stirring frequently. Set aside.

Heat pot with remaining bacon fat on medium. Add onion, carrot, and celery. Cook 12-14 minutes until vegetables are tender. Add potatoes, clam juice, reserved clam water, and 1 tbsp. salt. Heat to simmering on high, stirring occasionally. Reduce heat to maintain summer. Cook 10-12 minutes until potatoes are tender. Into pot, add reserved flour and cook 3-5 minutes until chowder thickens. Stir in cream and heat to simmering. Add Worcestershire sauce, hot sauce, and clams. Return to simmering. Stir in thyme and 1/2 tsp. pepper. Garnish with cooked bacon.