New England Clam Chowder

Ingredients

• 48 littleneck clams, cleaned and soaked
• 4 slices bacon
• 1 large yellow onion, chopped
• 2 large russet potatoes, diced
• 3 sprigs thyme
• 1 1/2 cups half-and-half
• 1 dash salt
• 1 dash pepper

Directions

1. 1

   Place the clams in a large pot with a cup of water, cover and bring to a boil.

2. 2

   Cook the clams for 10 minutes, discard the ones that do not open and transfer the opened ones to a platter. Save the liquid.

3. 3

   When clams are cool, remove clams from shells and chop.

4. 4

   Add enough water to the clam liquid to make 4 cups.

5. 5

   In a seperate saucepan cook the bacon over medium heat until crisp and brown. Transfer the bacon to paper towels and save the drippings in the pan.

6. 6

   Add the onion and cook for 3 minutes, add potatoes and thyme, stir in reserved clam/water liquid and bring to a boil. Reduce heat to medium low.

7. 7

   Cook for 20 minutes or until potatoes are fork tender.

8. 8

   Add the half-and-half, clams, return to a simmer; DO NOT BOIL.

9. 9

   Mash a few of the potato pieces for a thicker chowder.

10. 10

    Season to taste with salt and pepper, discard the thyme sprigs.

11. 11

    Garnish with the bacon bits.