New England Clambake Chowder

• 3 tablespoons butter
• 1 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 2 cups red potatoes, bite-size chunks
• 2 (8 ounce) bottles clam juice
• 2 cups heavy cream
• 1 1/2 cups frozen corn, thawed
• 2 teaspoons fresh thyme, minced
• 1 bay leaf
• 2 (6 1/2 ounce) cans clams, minced and drained
• 1/2 lb hot Italian sausage, cooked and drained
• 6 slices bacon, crisp and crumbled
• coarse salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tespoons sherry wine vinegar

1. In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.
2. Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.
3. In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).
4. Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.
5. Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.
6. SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.

butter, yellow onion, celery, red potatoes, clam juice, heavy cream, frozen corn, fresh thyme, bay leaf, cans clams, hot italian sausage, bacon, salt, fresh ground black pepper, flour, sherry wine vinegar

Taken from www.food.com/recipe/new-england-clambake-chowder-384598 (may not work)