My Clam Chowder Recipe

I originally got this recipe from the Better Homes and Gardens Heritage of America Cookbook and I modified it slightly. It is the perfect soup for those chilly winter evenings. Add a little bread and your set.

2- 6 ounce cans minced clams
2 1/2 cups cubed potatoes
1 pound bacon
1 c chopped onion
2- chicken bouillon cubes crushed
1 tsp worcestershire sauce
1/4 tsp dried thyme, crushed
2 c milk
1 c half & half
2 tsp flour

Fry your bacon and when cooled cut into bite size pieces.                  Pour most of the bacon grease out leaving about 2 T in the pan to sautee your onions in. Cook a couple of minutes until onions are softened. Then add the juice from the clams, cubed potatoes, bouillon, worcestershire & thyme. Add water tojust cover the potatoes and simmer until the potatoes break when you put a fork in them.  Then add clams and half and half.  Use your fork to break up some of the potatoes by crushing them to the side of the pan.  This will thicken up your soup. If you want it thicker then add the flour. Salt and Pepper to taste and garnish the top with your bacon. It is to die for.  Enjoy!