New England Clam Chowder - cooking recipe

Ingredients

1 1/2 c. heavy cream
4 strips bacon, chopped
3 celery stalks, chopped
2 (14 1/2 oz.) cans reduced-sodium chicken broth
1 (8 oz.) bottle clam juice
2 (6 1/2 oz.) cans chopped or minced clams, drained (juice reserved)
3 c. cooked cauliflower
dash of Tabasco sauce
dash of Worcestershire sauce
2 Tbsp. cold butter, cut into pieces

Preparation

In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half. In a large saucepot over medium heat, cook bacon until cooked, but not crispy.
Add celery to pot; cook 5 minutes until softened.
Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer.
In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams.
Bring soup to a simmer; cook 5 minutes.
Season with Tabasco and Worcestershire sauces.
Swirl in butter until incorporated.
Serve hot.