Cindi'S Clam Chowder - cooking recipe

Ingredients

1/4 c. bacon, cut up
1 medium onion, chopped
2 (8 oz. each) cans chopped baby clams (reserve liquid)
2 or 3 c. chopped potatoes
1/3 c. chopped celery
2 tsp. parsley flakes
1/2 tsp. thyme
1 tsp. salt to taste
2 or 3 c. milk (half and half makes a thicker, richer chowder)
cornstarch (may be added if you want a thicker soup

Preparation

Cook and stir bacon and onion until bacon is crisp.
Add enough water to clam juice to make 1 cup.
Stir clams, liquid, potatoes, celery and spices in bacon and onion mixture.
Heat to boiling.
Cover and reduce heat.
Simmer until potatoes are tender.
Stir in milk; heat, but do not boil.