New England Clam Chowder - cooking recipe

Ingredients

4 slices bacon, diced
1 medium onion, chopped
1 to 2 Tbsp. all-purpose flour
2 c. strained clam juice
1 medium potato, peeled and diced
pinch of dried thyme
1 c. milk
1 c. chopped clams
salt and fresh light ground pepper to taste

Preparation

Slowly cook bacon in 1 1/2-quart saucepan until pieces are crisp.
Add onion to drippings in saucepan and cook, stirring, until tender but not browned.
Stir in flour and then add clam juice.
Add potato and thyme.
Bring to a boil, cover and simmer 15 minutes or until potatoes are tender.
Stir in milk and reheat, but do not let boil.
Add clams and reheat, but do not boil.
Add salt and pepper to taste.