B'S New England Clam Chowder

• 1 doz. quahog clams (chowder clams)
• 3 slices bacon
• 1 large onion
• 3 Tbsp. flour
• 3 Tbsp. butter
• 1 to 2 c. raw diced potatoes
• 2 to 3 c. clam juice (reserved from clams or bottled)
• 2 c. milk
• 1 c. light or heavy cream (your preference)
• 2 tsp. thyme
• 2 bay leaves

1. Wash and open the clams, reserving the liquid.
2. In a large pot saute the bacon over low heat.
3. When bacon is cooked through, remove the slices and reserve.
4. Mince the clams and the onion. Saute the clams and the onion in the bacon fat in the pot.
5. Add the thyme.
6. Sprinkle flour into the mixture.
7. Add clam juice, bay leaves, pepper (if you like) and the diced potatoes.
8. Crumble and add the reserved bacon strips.
9. Cook until potatoes are tender. Add milk, cream and butter.
10. Do not let mixture boil at this point. Correct seasoning.
11. Enjoy!
12. (Makes about 4 to 6 servings.)

quahog clams, bacon, onion, flour, butter, potatoes, clam juice, milk, light, thyme, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414570 (may not work)