The only thing that would have made this dinner any better was a nice crusty loaf of sourdough and a glass of white wine. I had neither so there might be a tear floating in my clam chowder.
2 6-1/2-ounce cans minced clams
4 slices bacon, halved
2-1/2 cups chopped, peeled potato (3 medium)
1 cup chopped onion (1 large), I used 2 large shallots
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
2 cups milk
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
~Drain canned clams, reserving juice. If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.
~In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
~Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
~Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.
recipe modified from: Better Homes and Gardens