Ingredients
2 Quarts of Cooked Minced Clams
3-4lbs potatoes, peeled and cubed
3 large sweet onions, diced
2 whole bay leaves (remove before serving)
1 cup of real bacon bits (precooked)
2 stalks of celery (diced)
2 green onions/chives
2 cans of sweet corn (drained)
2 pints cream
1 quart clam broth
1 quart whole milk
1 stick butter
5 cloves garlic
1 tablespoon olive oil
Salt and pepper (to taste)
2 tablespoons cornstarch (to thicken)

Directions
Place your olive oil, a little butter, celery, onions, garlic and bacon bits into a large pot on low heat. Let this simmer for about 15 minutes or until the onions turn soft. (Stir frequently to keep the bacon and garlic from burning to the pot). Once the celery and onions have softened, add in your clam broth, green onion and bay leaves. Again let this simmer for about 15 minutes. Wash, peel and cut the potatoes into cubes and add them to the pot. Bring chowder to a boil for a minute then reduce heat back to a simmer. Allow potatoes to simmer for about 15 min or until tender. Add in your corn while the potatoes are simmering. Once the corn and potatoes are done, slowly pour in your milk, cream and remaining butter. You can add a mixture of cornstarch and cold water slowly to thicken the chowder while it simmers. Only add enough water to the cornstarch to make it easy to pour. Let this simmer for an additional 15 minutes. Pour in your minced clams and simmer until the clams are heated all the way. Taste it, and add salt and pepper to your own taste.

Prep Time: 20 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 35 Min