New England Clam Chowder

Ingredients

200 Ml Chicken Stock (low sodium)
.5 L Milk
1 Can of Nestle Cream
3 Small Potatoes
1 Ear of corn
1 Onion
3 Slices of Bacon
50 g of Pork belly (precooked)
2 Big Celery Ribs
1 Lb of small fresh clams
Dash Oregano
Dash Basil
1/2 ts Black Pepper

Directions

Prep all of your ingredients.  Cut the potato, onion, pork belly and celery into 1 cm (appx) pieces and put them off to the side.  Also, remove the corn from the cob and put it off to the side.  Lastly, cut the bacon into lardons and also put it off to the side.  In a blender mix the milk, stock and cream.  Once they are blended place them in a large pot on low heat.  Add the spices to the creamy broth.  Also add the vegetables, pork belly and bacon.  Make sure to continue to stir the soup.  The vegetables shouldn't take too long to cook.  They will probably be thoroughly cooked in about 10 minutes, but taste to test.   

For the clams, make sure that they are thoroughly washed.  Then,  cook them in a medium pan with about 1 cup of water.  Cook the clams on high until they all are opened.  Then, remove the clam meat from the shell and place it in the soup pot.  Also, after discarding the shells, add the clam cooking liquid to the soup (you may want to strain this).

Heat the soup up to high and then you are ready to serve (of course with some oyster crackers).