CLAM SAUCE

Ingredients:

3 oz. bacon, finely diced
1 ½ cups yellow onion, finely diced
¾ cup celery, finely diced
2 tsp thyme leaves, fresh
¼ cup AP flour
1 cup milk
1 cup heavy cream
1 (6.5 ounce) can clams, drained, juice reserved or 2 dozen fresh clams, cooked, meat removed and liquid reserved
TT sea salt, ground coriander and pepper
Chopped fresh parsley, for garnish

Method:

In a heavy-bottomed saucepot, render the bacon until just crisp; remove and save bacon for another use; sweat the onion and celery in the bacon fat until tender; add the thyme and  flour; continue cooking 3 minutes, stirring often; add milk and cream; bring to a simmer; cook for 5 minutes. Meanwhile heat the clams/juice in another pot; add to chowder base and adjust seasonings with; season with salt, coriander and pepper.  Garnish with parsley.