Marcia's Favorite Clam Chowder

Ingredients

Directions

1. 1

   Strain the clams, reserving the liquid. Set aside. (Again, feel free to use three or four cans; if you do, and you like a thicker chowder, only use liquid from two of the cans.).

2. 2

   Saute the onion in bacon grease until lightly browned. Set crumbled bacon and onion aside.

3. 3

   Simmer potatoes and carrots in boiling water until tender and potatoes fall apart (could be 10-15 minutes, depending on how high your heat is).

4. 4

   Add reserved clam liquid (but not clams), bacon, onion, and salt and pepper to taste. Simmer for another five minutes or so.

5. 5

   Add half-and-half. Bring to a boil, then reduce heat to low.

6. 6

   Add canned clams and heat through.

7. 7

   Add thyme and, if necessary, additional salt and pepper.

8. 8

   Serve immediately, with good French bread (try a Clear Flour baguette if you live in the Boston area).