Thanks for reminding me, Connie. I almost forgot. Here's the recipe. Enjoy!
KATIE’S NEW ENGLAND CLAM CHOWDER
2 (6 ˝-oz.) cans minced clams
1 (8-oz.) bottle clam juice
3 medium russet potatoes, cut into ˝-in. chunks
˝ tsp. fresh thyme or 1/8 tsp. dried thyme
4 strips thick bacon, diced
˝ cup chopped onion
1 clove garlic, minced
2 Tbsp. all-purpose flour
1 cup heavy cream or evaporated milk
Salt and freshly ground black pepper, to taste
Drain clams, reserving juice in a large measuring cup. Set clams aside in the refrigerator. Add bottled clam juice to reserved juice to measure at least 4 cups. Add water if necessary. Set aside.
In a large heavy saucepan or Dutch oven, cook minced bacon until almost crisp. Remove bacon to paper towels to drain. Add chopped onion and garlic to bacon drippings in pan and sauté until just tender. Whisk in flour and stir to coat vegetables. Add broth and thyme to pan and stir until slightly thickened. Add potatoes.
Cover and simmer until potatoes are almost tender; about 10 minutes. At this point add clams, cooked bacon, cream and salt and pepper. Bring to a simmer and cook about 2 minutes until heated through.