New England Clam Chowder - cooking recipe

Ingredients

12 oz. clams
3 lb. potatoes (6 medium)
4 oz. bacon, diced
1 large onion, finely chopped
3 c. milk
2 Tbsp. butter
2 Tbsp. flour
1 c. cream
dried thyme
salt
pepper
parsley

Preparation

Cook potatoes in boiling, salted water for 3 minutes; drain. Saute bacon in large saucepan until golden.
Remove all but 1 tablespoon fat.
Add onion and cook for 5 minutes.
Stir in 2 cups of milk, scraping sides and bottom of pan.
Add potatoes and clam juice.
Heat to boil, then simmer for 5 minutes.
Stir in butter, pinch of thyme, flour, 1 cup milk and cream.
Heat to boiling, then simmer until thickened (5 to 10 minutes).
Stir in clams and simmer 10 minutes.
Add salt and pepper to taste.
Sprinkle with parsley.