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CORN AND CLAM CHOWDER 
3 strips bacon, cut into pieces
1/2 lb. all-purpose potatoes, peeled and cut into 1-inch cubes
1 c. chopped onions
1 1/2 c. milk
2 (15 oz.) cans cream style corn
1/4 tsp. pepper
1/4 tsp. dried thyme, crumbled
1 (6 1/2 oz.) can minced clams, undrained

In large saucepan, cook bacon over medium-high heat until crisp. Using slotted spoon, remove bacon to paper towel to drain. Add potatoes and onion to pan and cook 5 to 8 minutes or until onion is tender. Add milk, corn, pepper and thyme to saucepan; bring to boil. Reduce heat to low and simmer 10 minutes or until potatoes are cooked. Stir in clams with juice and cook 5 minutes or until heated through. Serve topped with bacon.
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