SO, So good.
This makes a lot!
4 oz. chopped onions
4 oz. chopped carrots
1/4 oz. diced fresh parsley
2 oz. bacon, chopped
2 lbs. potatoes, peeled and cubed
2.5 lbs. canned clams, drained
1/4 tbsp. cayenne pepper
1/4 tbsp. ground white pepper
1/4 tbsp. finely-ground black pepper
salt to taste
18 oz. heavy whipping cream
1/2 gallon milk
6 oz. butter
6 oz. flour
Over a medium heat, cook down onions, carrots, parsley and bacon for about 20 minutes.
Meantime, steam potatoes for about 20 minutes, or until slightly tender.
Drain clams and reserve 1 quart clam juice. Set aside.
Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil.
In a smaller pot, melt butter and slowly add in flour to form roux. Once veggie mixture is boiling, add roux and thoroughly stir.
Turn off heat and add clams. Add potatoes. Simmer on low for about 30 minutes.