Tadich Grill Boston

Ingredients

 * 4 	slices bacon or pancetta, coarsely chopped
 * 3 	green onions, white and light green parts, chopped, 3 shallots, chopped or 1 small yellow onion, chopped
 * 1 	leek, white and light green parts, very thinly sliced
 * 5 	red potatoes, cut into 1/2 -inch cubes
 * 1/3 	cup chopped green bell peppers
 * 1/3 	cup sliced celery
 * 4 	garlic cloves, crushed
 * 1 1/2 	cups cold water
 * 1 	cup white wine fish stock
 * 1 	teaspoon salt
 * 1/2 	teaspoon fresh ground white pepper
 * 1 	teaspoon worcestershire sauce
 * 2 	drops Tabasco sauce
 * 3 (6 1/2 	ounce) cans clams, with juice
 * 2 	cups heavy cream
 * 1 	teaspoon cornstarch
 * 1/4 	cup bechamel sauce
 * 1/2 	cup dry sherry

Directions

 * 1) Place a large, heavy soup pot over medium heat. When hot, add the bacon and fry for 6 to 8 minutes, until crisp.
 * 2) Transfer to paper towels to drain. Drain off and discard half of the fat in the pot.
 * 3) Return the bacon to the pot over medium heat and add the onions, leek, potatoes, bell pepper, celery, and garlic. Saute in the reserved bacon fat for 3 to 4 minutes, until softened and tender.
 * 4) Add the water, stock, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
 * 5) Add the clams and their juice, stir well, and then add the cream. Stir in the cornstarch and the bechamel sauce and simmer for another 15 minutes.
 * 6) Just before serving, stir in the sherry. Transfer to warmed soup bowls and serve at once.