New England Clam Chowder

By Watty

Ingredients

• 1 pint shucked clams or two 6.5-ounce cans
• minced clams
• 2 slices bacon, halved
• 2 '/2 cups chopped, peeled potato (3 medium)
• 1 cup chopped onion (1 large)
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• '/4 teaspoon dried thyme, crushed
• 1/2 teaspoon black pepper
• 2 cups milk
• 1 cup half-and-half or light cream
• 2 tablespoons all-purpose flour

Preparation

Step 1

1. Chop fresh clams (if using), reserving juice;
set clams aside. Strain clam juice to remove bits
of shell. (Or drain canned clams, reserving the
juice.) If necessary, add enough water to the
reserved clam juice to equal 1 cup. Set clam
juice aside.
2. In a large saucepan cook bacon until crisp.
Remove bacon, reserving 1 tablespoon drippings
in pan. Drain bacon on paper towels;
crumble bacon and set aside.
3. Stir the reserved clam juice, potato, onion,
bouillon granules, Worcestershire sauce, thyme,
and pepper into saucepan. Bring to boiling; reduce
heat. Simmer, covered, about 15 minutes or until
potatoes are tender. With the back of a fork, mash
potatoes slightly against the side of the pan.
4. Stir together milk, half-and-half, and flour;
add to potato mixture. Cook and stir until
slightly thickened and bubbly. Stir in clams.
Return to boiling; reduce heat. Cook for 1 to
2 minutes more or until heated through. Sprinkle
each serving with crumbled bacon.