I love this soup. It's fast and easy! I make it all the time. Hope you like it too.
3 cans (10 oz) chopped clams
1/2 pound bacon
3 cups peeled and cubed small potatoes
1 1/2 cup chopped onion
1 tsp chicken bouillon granules
2 tsp Worcestershire sauce
1/2 tsp dried thyme, crushed
1/4 tsp pepper
1 cup whole milk
2 cups 1/2 and 1/2 (not the fat free kind!!)
2 tablespoons flour
Drain clams. Save the juice and set aside.
In large pan cook the bacon till crisp. Remove 1/2 of the bacon grease.
In the same pan combine bacon drippings, Worcestershire sauce, thyme, clam juice (NOT THE CLAMS), potatoes, onions and pepper. Bring to a boil and reduce heat. Cover and simmer about 10 minutes or until the potatoes are tender. Wth the back of a fork mash potatoes slightly against the side of the pan. Combine milk, cream and flour till smooth. Add to potato mixture. Cook and stir till slightly thickened. Add the clams and bring back to a boil reduce heat to low and cook for 1 more minute.
I add a teaspoon or two of butter to each bowl of soup right before serving. It really adds to the creaminess.