Clearwater Clam Chowder

Method

• Using a heavy bottom pot, sauté all ingredients including thyme, bay leaves and basil with a 1/4 lb. of butter.  Bacon optional.
• When onions are transparent, add the clams with clam juice and 1 1/2 cans of water.
• Bring ingredients to a boil, add 2 cups heavy cream.
• Bring cream to a boil then turn down heat.
• Cook on low heat for one hour, or until vegetables are cooked.
• Add salt and pepper to taste.  You can also add Tabasco sauce (optional).
• You may thicken with flour (pre-mix with cold water, add slowly).

Serves 20