2 (6 1/2 oz.) cans minced clams
2 slices bacon
2 1/2 c. finely chopped potatoes
1 c. chopped onion
1 tsp. instant chicken bouillon granules
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/8 tsp. pepper
2 c. milk
1 c. light cream
2 tbsp. all-purpose flour

Drain clams, reserving juice. Add water to juice to equal 1 cup. Fry bacon until crisp. Remove bacon, reserve 1 tablespoon drippings. Set aside.

In saucepan combine bacon drippings, clam juice, potatoes, onion, bouillon, Worcestershire sauce, thyme and pepper; bring to a boil, simmer 10-12 minutes. Combine milk, cream and flour until smooth. Add to potato mixture. Cook until slightly thick and bubbly. Stir in clams, return to boiling, reduce heat, cook 1-2 minutes more. Sprinkle each serving with crumbled bacon. 4 servings.