New England Clam Chowder

1. 1

   Slowly cook bacon in 1 1/2-quart saucepan until pieces are crisp.

2. 2

   Add onion to drippings in saucepan and cook, stirring, until tender but not browned.

3. 3

   Stir in flour and then add clam juice.

4. 4

   Add potato and thyme.

5. 5

   Bring to a boil, cover and simmer 15 minutes or until potatoes are tender.

6. 6

   Stir in milk and reheat, but do not let boil.

7. 7

   Add clams and reheat, but do not boil.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.