How to make Clam Chowder Recipe.

INGREDIENTS

7-8 pounds’ clams Cherrystone, about 1 1/2-2 dozen large clams, scrubbed of grit
4 cups cold water
1 tablespoon butter
1/2-pound bacon thick cut, chopped
2 stalks celery finely diced
1 medium onion finely diced
2 1/2 pounds Yukon gold potatoes peeled and cut into half inch dice
1 tablespoon thyme fresh or 1 teaspoon dried
1 bay leaf
1 tablespoon cornstarch
2 tablespoons water cold
1 cup heavy cream
1/4 cup celery tops (the leaves) chopped
4 strips bacon crisped
1 cup oyster crackers