New England Clam Chowder

NEW  ENGLAND  CLAM  CHOWDER

  2 cans clams and juice

1/4 lb. bacon, diced

1 lg. onion, sliced or use green

   onions

Salt to taste

2 lg. potatoes, diced

Milk

2 tbsp. butter

Pepper to taste

Parsley

1/4 tsp. dried thyme

 Cook bacon until crisp.  Cook onion until tender.  Add potatoes and some water and cook until potatoes are tender.  Add other ingredients and put hard butter on top.  When butter melts, soup is done.  Serves 8.