Instructions: In a soup pot, saute the onion and bacon over medium heat for 3 to 5 minutes, until the onion is tender. Add the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

Cook, covered, for 12 to 15 minutes, until the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add to the soup.

Add the parsley and cook the soup for 5 minutes, or until thickened, stirring frequently.

This recipe yields 4 servings.

Comments: This is great served in a sourdough bread bowl.

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