1 stick butter
2 cups onion, diced
1 cup celery, diced
1/2 teaspoon thyme leaves
1/2 teaspoon dill weed
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup flour
1 quart clam juice
1 quart chopped clams
2 tablespoon clam base
1 teaspoon hot sauce
Flat leaf parsley
Fresh grated parmesan cheese
Melt butter in a large sauce pan, add onions, celery, thyme, dill, salt and pepper
cook for a couple minutes until onions are tender.
Add flour a little at a time, stir constantly to form a roux, cook for another minute.
Add clam juice one cup at a time and stir to incorporate with each addition.
If you have clam base add it now.
Add chopped clams, simmer on very low heat for 10 minutes.
Add heavy cream and hot sauce.
Taste and adjust flavor by adding Steak Spice or salt and pepper.
For an amazingly rich sauce finish it with another stick of butter!
Serve over steaming hot linguini or your favorite pasta.
Garnish with fresh chopped flat leaf parsley and fresh grated parmesan cheese.
* a little garlic bread would be nice!