• Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .

Hollandaise

• While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
• Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching

Poached Eggs

• Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

• Brown bacon in large 5 qt stockpot over med-high heat, stirring occasionally so it gets browned evenly. about 3-4 minutes.
• Add onions, celery, carrot, and bell peppers. Saute for additional 3-4 minutes.
• Add in thyme, Worcestershire, tabasco, clams. Stir to combine. Add clam juice milk and half and half and turn heat to high.
• Add potatoes and cook at a high simmer to boil for 10 minutes or until potatoes are soft.
• Make a slurry with cornstarch and water and stir until thickened, Reduce heat and keep on low heat until ready to serve.