Potato Clam Chowder

Ingredients

• 13 ounces clams minced canned
• 2  bacon chopped
• 1 medium onion chopped
• 2 tablespoons flour all-purpose
• 1 cup water 
• 1.8 pounds potatoes peeled cut into 3/4-in. cubes ( 4 medium)
• 0.5 teaspoon salt 
• 0.3 teaspoon thyme dried
• 0.3 teaspoon savoury dried
• 0.1 teaspoon pepper 
• 2 cups milk 2%
• 2 tablespoons parsley fresh minced

Equipment

• paper towels
• sauce pan
• slotted spoon

Directions

1. Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally.
2. Remove bacon with a slotted spoon; drain on paper towels.
3. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.
4. Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
5. Stir in milk, parsley and clams; heat through. Top with bacon.