Potato Clam Chowder

Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.

Ingredients

• 2 cans (6-1/2 ounces each) minced clams
• 2 bacon strips, chopped
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup water
• 1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon dried thyme
• 1/4 teaspoon dried savory
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 2 tablespoons minced fresh parsley

Directions

1. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.
2. Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
3. Stir in milk, parsley and clams; heat through. Top with bacon.