|New England Clam Chowder
Drain canned clams, reserving juice. If necessary, add water to clam juice to equal 1 cup. Set clam-juice mixture aside.
In a large saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings. Drain bacon on paper towels; crumble. Set aside.
In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Combine milk, cream, and flour till smooth. Add to potato mixture. Cook and stir till slightly boiling, reduce heat. Cook 1 to 2 minutes more. Sprinkle each serving with some of the crubled bacon. Makes 4 main dish servings or 6 to 8 side dish servings.
From Better Homes and Gardens New Cook Book