CLAM CHOWDER (New England Style)

In a large stockpot bring 2 cups of water to a boil.

Add clams, cover and cook for 5 minutes.

Uncover, quickly stir clams with a wooden spoon and cover again.

Continue to cook 5 to 10 minutes longer, until most of the clams are opened.

Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.

You should now have about 6 cups of clam broth.

If not, add enough water to make it 6 cups.

When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.

Set clams and broth aside.

In a large heavy pot, cook bacon until crisp and fat is rendered.

Pour off all, except 2 tablespoons, of the bacon fat.

Add the butter, onions and celery and cook until softened, about 5 minutes.

Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.

Add the potatoes and the reserved clam broth and bring to a boil.

Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.

If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.

Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.

Set aside for 1 hour, to allow all of the flavors to thoroughly blend.

Place the pot over low heat and slowly reheat, being careful not to bring to a boil.

Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.