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This is quick for dinner. Just dressed up canned chowder. Serve with oyster crackers and a salad and dinner is on the table.
- Pour soup into 2 quart sauce pan.
- Add chopped clams and 2 tablespoons of juice from clams.
- Add thyme, salt and pepper.
- Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
- Place in individual bowls and sprinkle with crumbled bacon and serve.