Clam Chowder

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16 cherrystone clams, fresh, in the shell

2 cups fish stock

1 strip bacon, julienne

1/4 cup onions, medium diced

1/4 cup celery, medium diced

1/2 cup Idaho potatoes, peeled, medium dice

1 sage leaf, fresh

1/4 teaspoon thyme, dried leaves

1 bay leaf

3 drops tobasco sauce

1/2 teaspoon white worcestershire sauce

1/2 cup evaporated skimmed milk

2 tablespoons arrowroot

1/4 cup scallions, sliced

GARNISH:

Chives, fresh, sliced

Parsley, fresh, chopped