Farmers Daughter Herbs

new-england-clam-chowder 2 (10 oz.) can clams

3 slices bacon, diced

1 medium-size onion, finely chopped

1 lb. potatoes, diced

1-1/4 cups milk

2/3 cup half and half

1/2 tsp. Fresh Thyme leaves

Salt and Pepper to taste

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Drain clams, reserve liquid. Chop clams. In a large saucepan, fry bacon until fat runs and bacon is lightly browned. Add onion, cook until soft then stir in reserved clam liquid, potatoes, milk and stock. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.

Stir in half and half, thyme, clams and salt and pepper. Heat gently for 2-3 minutes without boiling.

Makes 6 servings.