Brian'S New England Clam Chowder - cooking recipe

Ingredients

1/2 cup butter
6 slices bacon, chopped
1 large yellow onion, chopped
2 celery ribs, chopped
2 bay leaves
2 garlic cloves, minced
1/8 teaspoon thyme
3 -4 cups chicken stock (or equivalent of bouillion and less water)
4 medium russet potatoes, cubed
1 cup corn
reserved clam juice, from the canned clams
36 ounces canned clams
1 pint heavy cream (half and half for you dieters)
1/2 cup chopped tomato (optional)

Preparation

Add 1/4 of butter to stock pot and brown the bacon in the bottom.
Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
Add the clams and the cream.
Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
I like a few fresh pieces of tomato on mine at the last second.
Serve with oyster crackers or saltines.