Clam Chowder

• 2 ounces diced slab bacon
• 3/4 cup chopped onion
• 2 cups diced, peeled potatoes
• 4 cups milk
• 2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/2 cup heavy cream or 1/2 cup finely chopped canned tomatoes

1. Place the bacon in a heavy saucepan and saute until golden.
2. Stir in the onion and continue cooking until the onion is tender.
3. Add the potatoes and half the milk.
4. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
5. Roughly mash the potatoes with a fork, leaving some pieces.
6. Add the remaining milk, the clams and clam liquid and simmer about 15 minutes.
7. Stir in the thyme and season to taste with salt and pepper.
8. Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead.
9. Bring to a simmer and serve.

bacon, onion, potatoes, milk, chowder, thyme, salt, heavy cream

Taken from cooking.nytimes.com/recipes/9229 (may not work)