Bacon Clam Chowder

Directions

1. 1
   Drain clams, reserving juice; set aside.
2. 2
   Place the clams in a food processor; cover and process until finely chopped; set aside.
3. 3
   In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
4. 4
   Bring to a boil.
5. 5
   Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
6. 6
   Stir in the reserved clam juice.
7. 7
   Combine the cornstarch and cream until smooth; gradually stir into the soup.
8. 8
   Bring to a boil; cook and stir for 2 minutes or until thickened.
9. 9
   Stir in the butter, cayenne, and the clams.
10. 10
    Cook and stir over medium heat for 3-4 minutes or until heated through.
11. 11
    Garnish with bacon.