New England Clam Chowder - cooking recipe

Ingredients

1/2 lb. White Rose potatoes (unpeeled), chopped into 1/2-inch cubes
4 oz. bacon, diced medium
2 Tbsp. fresh thyme or 1 Tbsp. dried
16 oz. heavy cream
1 medium onion, diced
2 (8 oz.) cans whole baby clams with liquid
3 bay leaves
salt and pepper to taste

Preparation

Saute the bacon with the onion until onion is translucent (about 3 minutes over medium heat).
Add potatoes.
Cook another 3 to 4 minutes.
Add cream, thyme and bay leaves and bring to boil. Add clams and liquid.
Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency.
Add salt and pepper to taste.