New England clam chowder

Method

1. In a large saucepan, heat the oil and butter, then gently fry the shallots over a medium heat until tender but not browned. Add the garlic and fry for 30 seconds. Add the thyme, bay leaf, clams and 500ml boiling water. Cover and cook for 2 minutes or until the clams open, then remove from the heat and strain through a colander, reserving the cooking liquid. Pick the meat from the clams into a bowl (discard the flavourings, shells and any unopened clams), then set aside.
2. Heat a little more oil in the same pan, then fry the bacon over a medium heat until starting to crisp. Add theonion and fry until soft. Add the potatoes with the reserved clam liquid and bring to the boil, then reduce the heat and simmer for 20 minutes or until the potatoes are just tender.
3. Add the corn kernels and cook for 2 minutes. Spoon 2 tbsp of the broth into a small jug with the cornflour and mix to a smooth paste. Whisk into the pan, then simmer until slightly thickened.
4. Stir in the cream and clam meat. Season, sprinkle with chives, then serve with saltines, crackers or bread.