Clam chowder

In a large saucepan, boil potatoes until soft.

Cut bacon into 1/2 inch pieces, place in large stockpot, and fry until crispy. Remove bacon from pot and dry on a paper towel. Drain grease from pot, leaving enough to layer the bottom.

Cook onion in stockpot until soft. Add clams, clam juice, and spice into stock pot. Cook on medium-high heat until warm.

Pour heavy cream into lidded cup and add cornstarch. Shake well, then add to stockpot. Stir until liquid begins to thicken.

Add potatoes to stockpot and simmer about 10–20 minutes. Add bacon to chowder or use as a garnish when serving.