1 pt. shucked clams or two
6 1/2 oz. cans minced clams
2 slices bacon, halved
2 1/2 c. finely chopped, peeled potatoes
1 c. chopped onions
1 tsp. instant chicken bouillon granules
1 tsp. Worcestershire sauce
1 1/4 tsp. dried thyme, crushed
1/8 tsp. pepper
2 c. milk
1 c. light cream
2 tbsp. all purpose flour

Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup, set clam juice mixture aside.

In large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoons drippings. Drain bacon on paper towels; crumble; set aside.

In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan. Combine milk, cream and flour until smooth. Add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2 minutes more. Sprinkle each serving with some of the crumbled bacon. Makes 4 main dish servings or 6 to 8 side dish servings.