New England Clam Chowder
["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"]
["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."]
["heavy cream", "bacon", "celery stalks", "chicken broth", "clam juice", "cauliflower", "Tabasco sauce", "Worcestershire sauce", "cold butter"]