Start by preparing the bouquet garnish.

Combine bay leaf, black peppercorn, garlic, fresh thyme and wrap in a cheesecloth.

You can skip this step and just add the seasoning separately.

In a nonstick thick-bottomed pot, sauté onions, celery, and corn for about 7 minutes on low-medium heat.

Do not wait until the vegetables change color; just sauté them.

Add garnished bouquet (or separated seasonings), clam juice, and chopped clams.

Bring to a boil. Cover the pot and simmer for 20 minutes on medium heat, stirring occasionally.

Add heavy cream, salt, and ground black pepper; go gently and check the taste.

Simmer for another 20 minutes.

In a separate cup, combine cornstarch and water until the mixture is consistent and completely dissolved.

Pour the mixture into the pot and stir gently.

Cook for another 5 minutes.