Tuatua Chowder

225 kg Tuatua
6 strips bacon, diced
1 tbsp butter
2 shallots, diced
1 stick celery, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
⅓ cup flour
550 g yellow-fleshed potatoes, peeled & diced
½ tsp ground black pepper
½ cup dry sherry
1 tbsp lemon juice
1 tsp SIDS HOT WORCESTER SAUCE
1½ cups cream
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley

Scrub Tuatua and discard any that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring Tuatua and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until Tuatua have opened, about 10 minutes. Using slotted spoon, remove Tuatua to bowl, then set aside.
Strain cooking liquid through cheesecloth-lined fine-mesh sieve into bowl and pour into liquid measure. Add enough water to yield 3½ cups then set aside.
Remove meat from all but 8 of the Tuatua to cutting board and coarsely chop. Refrigerate chopped Tuatua meat and remaining Tuatua until ready to use.
In Dutch oven or large heavy-bottomed saucepan, cook bacon, stirring often, until crisp, about 10 minutes. Using slotted spoon, remove bacon to bowl then set aside.
Reserving 2 tbsp fat, drain. Return reserved fat to Dutch oven. Add butter then cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add garlic, thyme and bay leaf and cook, stirring frequently, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring frequently, for 1 minute.
Gradually whisk in reserved cooking liquid. Stir in potatoes and pepper then bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
Discard thyme and bay leaf. Stir in sherry, lemon juice and SIDS HOT WORCESTER SAUCE then bring to simmer. Cook, stirring occasionally, for 5 minutes. Stir in cream, chopped Tuatua meat and bacon then cook until heated through, about 3 minutes. Stir in chives and parsley.
Ladle chowder into serving bowls and top with reserved Tuatua.