Ting New England Clam Chowder

• 5 cans (33 fl oz) chopped clams (the cans are the ones the size of tuna tins or use one large restaurant size plus one small can)
• 1 bottle clam juice (8 fluid ozs)
• 1 large onion chopped
• 2-3 strips bacon chopped
• 4 Tablespoons flour
• 1 pint cream
• half tsp thyme
• quarter tsp ground black pepper
• about 3 chicken boullion cubes
• about 5 large potatoes diced
• chopped fresh parsley for topping

1. Brown bacon 2. Add 1 Tbsp or so of olive oil
3. Add flour and mix up
4. Add all stock from cans and bottle, boullion cubes and potatoes
5. Cook at low - med heat for about 15 minutes
6. Add everything else
7. Warm up
8. Better the second day

This is Lena's super fantastic clam chowder. It's even better then the one I make so I'm adopting her recipe!!!