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New England Clam Chowder

Ingredients

• 1 pint shucked clams or two 6.5-ounce cans minced clams
• 2 slices bacon, halved
• 2 1/2 cups chopped, peeled potato
• 1 cup chopped onion
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon ground black pepper
• 2 cups milk
• 1 cup half-and-half or light cream
• 2 tablespoons all-purpose flour

Directions

1. Chop clams, reserving juice.
2. Strain clam juice to remove bits of shell. If necessary, add enough water to reserved clam juice to equal 1 cup.
3. In a saucepan cook bacon until crisp.
4. Remove bacon, reserving 1 tablespoon drippings in pan.
5. Chop up bacon.
6. Stir reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan.
7. Simmer, covered, 15 minutes.
8. With the back of a fork, mash potato slightly against the side of the pan.
9. Stir together milk, half-and-half, and flour.
10. Add to potato mixture and cook and stir until slightly thickened and bubbly.
11. Stir in clams, return to boiling and reduce heat.
12. Cook for 1 to 2 minutes.
13. Sprinkle each serving with chopped up bacon.

Attribution