NEW ENGLAND CLAM CHOWDER
2 cans (6.5 oz.) chopped clams
2 slices bacon, halved
2 1/2 cups chopped, peeled potato (3 medium)
1 cup chopped onion (1 large)
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 cups milk
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
Drain canned clams, reserving the juice. If necessary, add enough water to the reserved clam juice to equal 1 cup. Set aside.
In a large saucepan, cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan.
Stir the reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Stir together flour, milk, and half-and-half; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.