New England Clam Chowder

Directions

1. 1
   Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns.
2. 2
   Add the clams, cover and steam until all of the clams open.
3. 3
   Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve.
4. 4
   Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy.
5. 5
   Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent.
6. 6
   Add the potatoes and the reserved clam juice. Cook until potatoes are tender.
7. 7
   Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley.
8. 8
   Serve in bowls with oyster crackers.