8 slices bacon
1/2 c. onion, chopped
4 tbsp. flour
Milk (see amount below)
2 (7 oz.) cans minced clams, drained (reserve liquid)
4 lg. potatoes, diced
2 tsp. salt
Thyme to taste
Pepper to taste

Fry bacon; remove and crumble. Add onion to bacon drippings in pan; heat 2 minutes. Add flour. Add enough milk to reserved liquid (from clams) to equal 5 cups. Add milk mixture slowly and stir. Add clams, potatoes, salt, thyme, and pepper. Cook on low heat (covered), stirring often to prevent scorching.

Time saver: Preboil the potatoes.

Thicker soup - add more flour.

Thinner soup - add more milk.