Boston Clam Chowder - cooking recipe

Ingredients

3 medium potatoes, peeled and cubed
1/4 c. finely chopped onion
3 (6 oz.) cans chopped clams
3 slices bacon
milk
dash of cayenne
dash of thyme
salt and pepper to taste

Preparation

Cook potatoes with enough water to cover.
Cook onion at same time.
Stir occasionally so they do not stick.
By the time they are soft, most of liquid disappears.
Add the clams and clam juice.
Shake about a cup of water with 3 or 4 tablespoons flour in a jar to mix for thickening.
Add flour and water (strain if lumpy) to clams and potatoes.
Add enough milk to make chowder your desired consistency.
If chowder is too thin, add more flour and water mixture.
Heat only to boiling.
Add cooked, diced bacon and seasonings.
Remove from heat and let stand covered for about 5 minutes.
Stir and serve.