New England Clam Chowder

3 strips bacon
1 medium onion, chopped
2 medium potatoes, peeled and chopped
3 6 1/2 oz. cans chopped clams with juice
1/2 teaspoon thyme
1/4 teaspoon pepper
2 cups 1% milk

Cook bacon in the bottom of soup kettle until crisp. Drain fat. Add onion and cook until tender, about 2 minutes. Add potatoes and clams with juice, thyme and pepper. Bring to a boil. Cover and simmer for 15 minutes until potatoes are tender, Add milk all at once. Stir and cook for 5 minutes longer until heated through. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user DAWNKK.