My first successful clam chowder!

Today I found chowder clans at 3 for a dollar again! Incredible price. I carried 9 home, weighing over 5 pounds. Thus came my experiment with clam chowder. I've not had much success with thickening my own soup so far, always relying on condensed soup, and always fearful that my own roux would go wrong. This time, the clams simply pushed me forward to brave it. Throughout the afternoon the smell of clams filled my husband's empty belly with anticipation until dinner time.

Recipe: Clam chowder (for 2-3)

Ingredients:
- 9 chowder clans, meat weighing 1/2 pound when cooked
- 1 stalk of celery, cubed
- 1 carrot, cubed
- 1 medium potato, peeled and cubed
- 1/2 medium onion, cubed
- 1 clove garlic, chopped or minced
- 3 bay leaves
- a pinch of thyme or italian seasoning mix
- 4-6 cups meat stock
- about 1.5 cup clam juice from cooking the clam
- 1 dried scallop or 1-2 oz ham
- 1/3 of a half-pint package of heavy whipping cream
- 2 TB to 1/4 cup of cornstarch (depending on how thick one wants, I think 3 TB will be optimal)

Procedure:
1. Scrub the clam shells carefully to clean off all dirts.
2. Soak the chowder clams in clean cold water for 30 minutes to 2 hours. Replace the water a few times. This cleans off the sands and dirts in the clams.
3. Boil the clams on high heat in a small amount of water, just enough to cover the bottom of the pot. Once the clams open wide, take them out to cool. Some clans may take longer to open, and may take longer boiling.
4. Once the clans are cooled, remove the shells. Trim the muscles and save them. Carefully cut open the center part of the clam to remove the dark brown soil-like matters. Then chop all the meat and muscles into fine pieces.
5. Allow the clam juice to cool and set. Then filter off the sediment.
6. Place all the vegetables in a medium pot with the meat stock. Bring to a boil. Add all the herbs, ham/scallops, and the clam meat. Add the clam juice to taste. Then allow to simmer on low heat for about 20-30 minutes.
7. About 20 minutes before serving, take out about 1/3 cup of the broth and allow to cool a little. Mix in about 2 TB to 1/4 cup of cornstarch with the cooled broth.
8. Bring the broth close to a boil on medium or med-low heat. Slowly stir in the cornstarch mix. Stir the broth to make sure no lumps form.
9. Then stir in the whipping cream.
10. Allow the soup to heat up on medium heat. When it heats up, it will thicken gradually. Takes about anywhere from 5 to 15 minutes. Gradual heating seems better.
11. Ready once the soup has thickened.
12. Serve with dash of parsley flakes. Season with salt, pepper and bacon bits.