Clam Chowder

• 6 slices bacon, chopped
• 1 12 large onions, chopped
• 2 large potatoes, peeled,cut into 1/2 inch pieces
• 1 large red bell pepper, chopped
• 3 (10 ounce) cans baby clams, drained,liquid reserved
• 2 cups whole milk (do not use skim or 0%)
• 12 cup bottled clam juice
• 2 (15 ounce) cans cream-style corn
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled

1. Cook chopped bacon in large saucepan over medium heat until fat is rendered and bacon begins to brown; add onions and saute until tender, about 10 minutes; add potatoes and bell pepper and saute 1 minute; add reserved liquid from canned clams, milk and bottled clam juice; simmer chowder, uncovered, until vegetables are tender, about 15 minutes.
2. add corn and clams to chowder; simmer until slightly thickened, about 5 minutes; mix in thyme; season to taste with salt and pepper.

bacon, onions, potatoes, red bell pepper, baby clams, milk, clam juice, creamstyle, thyme

Taken from www.food.com/recipe/clam-chowder-103221 (may not work)