2 (6 1/2 ounce) cans minced clams
3/4 cup chopped onion
2 strips bacon, cut in 1/2 inch squares
2 cups potatoes cut into 1/4 inch cubes
4 cups half-and-half
3 to 4 tablespoons corn starch
1 teaspoon salt, to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 teaspoon fresh parsley, chopped fine
butter for the finish
1. Into a medium sauce pan, add clams, clam nectar, half-and-half, corn starch, salt, black pepper, thyme, and parsley. Stir to combine corn starch.
2. Put potatoes into a small sauce pan with enough water to cover. Add 1 teaspoon salt to the water, stir and simmer uncovered for about 20 minutes. Check potatoes for tenderness. Drain water. Put into saucepan with clams and clam nectar.
3. In a small fry pan, saute the bacon until lightly brown. Remove with a slotted spoon, drain on paper towel and add to the half-and-half mixture. Save the bacon fat for frying the onion.
4. Fry the onion in the bacon fat until the edges just turn a light brown. Remove with a slotted spoon, drain on a paper towel and add to the half-and-half mixture.
5. With all the ingredients in the sauce pan, turn on the heat and bring the chowder up to a low simmer. Stir until it thickens. Turn off the heat and serve at once with a dollop of butter. Note: do not allow this chowder to come to a full boil.
Thank You!