Here's the recipe:
64oz chicken stock liquid
64oz heavy cream
16oz milk
8-10 yukon gold potatoes cubed to desired size
cluster of green onions diced thin
4+ doz fresh clams- and or some canned if that's all you can get. how much clam to add is up to you. i like plenty of clams in every bowl so I load up. i will use mix of small whole baby clams and large clams. add about 12oz of the clam juice to the soup from your clam steam / and or cans.
1lb bacon cooked and chopped up. use about 1/4 to 1/2 cup of bacon grease and throw it in the soup.
1 stick of butter melted in sauce pan and used to brown an entire bulb of garlic. throw all into soup.
spices: i don't measure spices and season to taste with the following
- 6 whole bay leaves
- bay seasoning
- salt
- pepper corn blend , ground
- garlic powder
- nutmeg
add all ingredients and bring to simmer, then lower to lowest stove setting at let it roll covered for about 5-6 hours.