4 lg. potatoes
6 carrots
3 lg. onions
4 ribs celery
Water
Salt and pepper
3 slices cooked bacon (crumbled)
1 qt. milk
1/2 c. butter
4 tbsp. cornstarch
4 cans (6 oz. each) chop clams
1 pt. sour cream
2/3 c. water
2 bay leaves
1/2 tsp. thyme

Peel and chop potatoes, carrots, onions, clean and chop celery. Put into large pan. Cover with water. Cook until vegetables are tender. Add bay leaf, thyme, clams, milk, butter and bacon. Mix and very slowly add sour cream. Stir constantly. Mix cornstarch in 2/3 cup water and stir into chowder. Cook slowly, stir constantly until mixture thickens. Add salt and pepper to taste.