Potato Clam Soup - cooking recipe

Ingredients

2 slices chopped bacon
1 c. chopped onion
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. dried savory (crushed)
1/4 tsp. dried thyme (crushed)
1/2 tsp. pepper
2 (6 1/2 oz.) cans minced clams
4 medium potatoes, peeled and cut into 1/2-inch cubes (4 c.)
2 c. skim milk
2 Tbsp. snipped parsley

Preparation

In saucepan, cook the bacon until almost crisp. Add onion and cook until tender. Stir in flour, salt, savory, thyme and pepper. Drain clams, reserving liquid.
Set clams aside.
Blend in reserved clam liquid and 1 cup water to saucepan ingredients.
Add potatoes.
Bring to boiling and reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. Stir in clams, milk and parsley.
Heat through.
Serves 6.