NE Clam Chowder nothing to clam up about

Another wonderful day here in NYC. After a warm spell this past week it finally dropped a bit into the 70's with lowered humidity. Today's itinerary took me into the 9th avenue street fair. It was awesome! In about 2 hours I went to Mexico with Chicken Tacos, America's south with fried chicken and soft shelled crabs, the Caribbean with Currey Goat, maduros and Rice with Pigeon peas, Thailand with Pad Thai and Thai ice coffee, Coney Island with a corn dog, and France with a banana nutella crepe. My final destination home to cook some New England clam chowder after picking up some fresh sourdough from Amys' bread on 9th Avenue.

Software:
large can of clams
1/2 stick of butter
4 strips of bacon diced
1 small onion diced
3 celery stalks diced
3 medium potatoes diced and skinned
2 garlic gloves minced fine.
1 sprig of fresh Thyme
1 quart of Half and Half
1 can of corn
SnP

Hardware:
Cutting Board
Chef's knife
Peeler
Dutch oven or pot of you choice

Start by heating up the bacon on a medium heat until the fat has rendered off approximately 15 minutes.

Scoop out the bacon and leave the fat.

 Add the butter and let it melt.

 Add the onions, garlic and some SnP. After 5 minutes add the potatoes and Celery. Sautee for about 5 more minutes and add the Thyme, corn, clams with juice. SnP to taste and cook it down uncovered until the potatoes are tender approximately 20 minutes.

Once all the veggies are soft pour in the half and half and warm it up for 10 more minutes. Ladle yourself a bowl, sprinkle with the crispy bacon and tear off a piece of sourdough. Enjoy as a stick to your gut meal.