3 slices lean bacon, cut into 1/2" dice (2 1/2 oz.)
1 med. size onion, chopped
2 tbsp. all purpose flour
1/4 tsp. dried thyme, crumbled
1/4 tsp. freshly ground pepper
3 c. milk
1 (6 1/2 oz.) can minced clams, drained & liquid reserved
1 (8 oz.) bottle clam broth
3 lg. red skinned potatoes (about 1 1/4 lbs.), peeled & cut into 1/2" cubes
3-4 drops liquid red pepper seasoning (opt.)

1. Cook the bacon in a large saucepan over medium heat for 3 minutes, or until is golden brown. Add the onion and saute until it is softened, for 2 to 3 minutes. Stir in the flour, thyme and pepper. Stir in the milk.

2. Add the reserved canned clam liquid, bottled clam broth and potatoes to the saucepan. Bring to boiling over medium heat, stirring constantly. Lower the heat. Partially cover saucepan and simmer until potatoes are tender, for 8 to 10 minutes.

3. Add the clams and simmer just until they are heated through, about 2 minutes. Add liquid red pepper seasoning if you wish. Makes 4 servings.

NOTE: The chowder can be made a day ahead through Step 2.