Boston Clam Chowder part 1

How to prepare Boston clam chowder

14 large cherrystone clams or 2 doz. little neck.
2 cups diced onions,
4 garlic cloves,
1 cup diced celery,
1 qt. water,
4 ea. bay leaves,
2 Tab minced fresh parsley,
1 ear of corn(opt),
7 oz. peeled potatoes diced,
3/4 lb. peeled potatoes sliced paper thin,
1/2 cup diced carrots,
2 sliced smoked or regular bacon(opt),
2 tsp. sea salt,
1/8 tsp white pepper,
1/3 cup dry white wine,
2 tsp dried thyme,
1/2 cup heavy cream,
1 Tab butter

Link to part 2---------https://youtu.be/36mzGJrIE4k