New England Chowder

For the Soup:

1. Put the clams in a bowl with water. Soak. Then remove the water when about to cook.
2. In a saute pan on moderate high heat, add oil, onion and garlic. Sweat. Add the clams.
3. Add a little bit of water.
4. Cover until it steams and the clams are cooked. Reserve the clam jus.
5. Using the spoon, scrape the cooked meat of the clams. Then rough chop.
6. In a pot, render bacon. Remove some bacon for garnish.
7. With the remaining bacons, add onion and garlic. Season.
8. Add in potato, clams. Season
9. Add in clam jus.
10. Add chicken stock. Bring to boil until potato is cooked.
11. In a separate milk pot, scald both the cooking cream and milk. 
12. Prepare buerre manie. (mix butter and all purpose flour)
13. Add in the simmered milk and cream mixture o the chowder. 
14. Season. Simmer.
15. Add in beurre manie until nappe.
16. Season with a little bit of Lemmon juice, worcester hire sauce, tabasco, salt.

For the Croutons:

1. Freeze the bread.
2. Cut into small dice. Put it in sizzling plate 
3. Drizzle with olive oil.
4. Oven at 100 c for 5 minutes or until golden brown.

Toasted Bread:

1. Slice the bread  at 1 inch each.
2. Brush the bread with olive oil.
3. Grill the bread to have a quadrillage and until toasted.
4. Rub 1 clove of garlic to the bread for flavour.