Clam Chowder (New England Style) - cooking recipe

Ingredients

8 lbs small quahogs or 8 lbs cherrystone clams
4 slices bacon, cut into 1/2 inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups cubed potatoes, 1/2 inch cubes,peeled (about 1 1/4 lbs.)
2 cups heavy whipping cream
1/4 teaspoon fresh ground black pepper
salt
6 tablespoons cold unsalted butter, cut into tsp size pieces
1/4 cup fresh minced flat leaf parsley
1/4 cup finely chopped scallion

Preparation

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.