Cook bacon over medium head until crisp, drain on paper towel, set aside. In an 8 quart pot saute carrots, celery, onion and garlic in butter and wine until lightly browned. Add potatoes and clam juice.
Bring to a boil, reduce heat, cover and simmer until potatoes are tender when pierced, about 15 min. Stir in clams and their liquid, Worcestershire, thyme, cream, crumbled bacon and add salt and pepper.
Heat until steaming, reduce heat and cook for another 15-20 min. Serve with lemon.
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