2 tablespoons butter
1/2 pound onions (about 1 onion), chopped
4 stalks celery, chopped
1 1/4 teaspoons garlic, minced
1 teaspoon dried thyme
3/4 teaspoon dried dill leaves
3 (6.4 ounce) cans chopped clams, drained and broth reserved
Up to 2 cups jarred or canned clam broth or juice
1 pound baking potatoes, peeled and chopped
1 1/4 teaspoons Worcestershire, or to taste
5 teaspoons lemon juice, or to taste
1 1/4 teaspoons Tabasco or other vinegar-based hot sauce
2 cups heavy cream
Salt and pepper
In a heavy-bottomed stock pot, melt the butter over medium-high heat. Add the onions and celery, and cook until the onions are translucent, 6 to 8 minutes. Stir in the garlic, thyme and dill, and cook until aromatic, about 1 minute.
Measure the reserved clam broth, adding additional jarred broth to bring the total volume to 21/2 cups. Add the broth to the pot, along with the potatoes; the broth should just cover all of the contents in the pot. Simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Stir in the clams, Worcestershire, lemon juice, hot sauce and heavy cream. Gently simmer for 5 minutes to marry the flavors. Taste and season with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. This makes about 2 quarts soup.