Recipe: New England Clam Chowder

New England Clam Chowder
Recipe by: Jill Atkinson - New York
Servings: 6

2 (8-ounce) cans minced clams
3 slices bacon, cut in 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups diced cooked potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
3 cups milk
2 tablespoons butter

Drain clams; reserve 1 cup liquid. Fry bacon in skillet until almost crisp. Add onions and celery. Saute until tender; drain. Combine bacon mixture, potatoes, clam liquid, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and clams. Heat thoroughly; do not boil. Top each serving with 1 teaspoon butter.