Clam Chowder

1. 1

   Place the bacon in a heavy saucepan and saute until golden.

2. 2

   Stir in the onion and continue cooking until the onion is tender.

3. 3

   Add the potatoes and half the milk.

4. 4

   Bring to a simmer and cook until the potatoes are tender, about 30 minutes.

5. 5

   Roughly mash the potatoes with a fork, leaving some pieces.

6. 6

   Add the remaining milk, the clams and clam liquid and simmer about 15 minutes.

7. 7

   Stir in the thyme and season to taste with salt and pepper.

8. 8

   Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead.

9. 9

   Bring to a simmer and serve.

No additional tips available.