New England Clam Chowder

A good friend gave me this recipe several years back. It always comes to me as a craving sometime in late December to early February.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 (6 1/2ounce) cans minced clams (reserve liquid)
• 2  slices bacon
• 2 1⁄2 cups potatoes, Chopped & Peeled
• 1  cup onion, Chopped
• 1  tablespoon fish bouillon cube
• 1  teaspoon Worcestershire sauce
• 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon pepper
• 2  cups milk
• 1  cup  light cream
• 2  tablespoons flour

Directions

1. Cook bacon until crisp.
2. Set aside along with 1 tablespoon of drippings.
3. In soup pot, combine drippings, 1 cup clam juice, potatoes, onion, bouillon, worcestershire, thyme & pepper.
4. Bring to a boil then reduce heat to a simmer.
5. Simmer for about 10 minutes.
6. Combine milk, cream and flour until smooth.
7. Add to potato mixture.
8. Stir in clams & then return to a boil.
9. Reduce heat & cook 1-2 minutes more.
10. Crumble bacon & sprinkle on top.