New England Clam Chowder - cooking recipe

Ingredients

2 (8 oz.) cans minced clams
3 slices bacon, cut in 1/2-inch pieces
1/4 c. chopped onion
1/4 c. chopped celery
1 1/2 c. diced, cooked potatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
3 c. milk
2 Tbsp. butter

Preparation

Drain clams; reserve 1 cup liquid.
Fry bacon in skillet until almost crisp.
Add onion and celery.
Saute until tender; drain. Combine bacon mixture, potatoes, clam liquid, salt, pepper and thyme in large saucepan.
Simmer 10 minutes.
Add milk and clams. Heat thoroughly.
Do not boil.
Top each serving with 1 teaspoon butter.
Makes 6 servings.