1 can chopped clams (8 oz.)
4 med. potatoes, diced
6 slices bacon, diced
1 1/2 c. chopped onions
4 tbsp. flour
1 qt. half and half
2 c. milk
3 tbsp. butter
1 1/2 tsp. salt
3/4 tsp. cracked pepper
1/8 to 1/4 tsp. dried thyme

Drain clams, reserve liquid, cook potato until tender with just enough water to cover. Drain and reserve liquid. Saute bacon and onions, stir in flour, stir constantly, bring to boil. Add clams, bacon and potatoes.

Meanwhile, heat milk and half and half until it bubbles. Pour hot milk into clam mixture. Stir in butter, salt, pepper and thyme. Cook at low heat at least 1 hour. Makes 3 to 4 quarts.