New England Clam Chowder

By kristayoder

Ingredients

• 4 lbs clams, rinsed well
• 1 T butter
• 8 ounces bacon, cut in small pieces
• 2 celery stalks, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 lbs potatoes, cut in 1/2 inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 T cornstarch
• 1 c heavy cream

Preparation

Step 1

1) Bring clams and 4 c water to a boil and cook until clams open. Strain clams saving broth. Discard unopened ones.

2) Add water to broth if needed to equal 6 c.

3) In the large empty pot, cook the bacon over medium heat till browned.

4) Add celery, onion, and garlic and cook 10 min.

5) Add broth back in along with potatoes, thyme and bay leaf. Cook till potatoes are soft, about 30-45 min.

6) Stir cornstarch and 2 T water together and stir into chowder returning to a boil to thicken.

7) Add in clams and cream. Season with salt and pepper if desired.