1 pound clams, cut up

3 ounces bacon, diced

2 tablespoons butter

1 medium onion, minced

6 medium potatoes, peeled, small cubes

4 cups milk

salt and pepper to taste

1 cup cream

1 tablespoon fresh thyme, minced

1 tablespoon fresh parsley, minced

Drain clams, reserve juice and set aside.

Saute bacon until fat is rendered. Remove bacon and set aside. Add butter and onions to bacon grease in pan and cook until onions are softened. Add potatoes, milk, clam juice, salt and pepper. Cover and boil softly 10 to 12 minutes until potatoes are tender.

Add the clams, cream, bacon, thyme, and parsley. Heat through. Do not boil.

Notebook...

This is the best recipe I've found for New England Clam Chowder. I found it in the Flavor section of the local newspaper (The Virginian-Pilot).