- In a large pot over medium heat, melt butter, and cook bacon until brown, stirring occasionally.
- Add celery, onion and garlic, and sauté until onion is translucent.
- Add clam juice, water, potatoes, thyme and bay leaf.
- Let simmer until potatoes are tender, about 20 to 25 minutes.
- In a small bowl, mix cornstarch and 1/2 cup cream; add to chowder base and heat to thicken.
- Discard bay leaf and stir in clams with remaining heavy cream. Add salt and pepper to taste.
- Garnish with chives and serve with oyster crackers.
8 Servings.
Approximate Nutrient Analysis per serving (not including salt to taste or oyster crackers):
420 calories, 30 g fat, 17 g saturated fat, 140 mg cholesterol, 500 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g sugar, 13 g protein
