Corn Clam Chowder

Directions

1. 1
   If using fresh corn, remove corn from cobs.
2. 2
   Set aside.
3. 3
   Saute bacon in large pot until brown.
4. 4
   Remove bacon with slotted soup spoon and set aside.
5. 5
   Add celery and onions and cook in bacon fat until almost tender.
6. 6
   Pour in champagne and continue cooking until vegetables absorb liquid.
7. 7
   Return diced bacon to pot and stir in corn.
8. 8
   Moisten with cream.
9. 9
   Add thyme and simmer gently for 15 minutes.
10. 10
    Add clams to soup and continue cooking at a simmer until ready to serve.
11. 11
    Makes about 4 quarts.