Instructions: Drain canned clams, reserving juice. In a large sauce pan cook bacon until crisp. In the same sauce pan combine bacon, clam juice, potatoes, onion, bouillon, sauce, thyme, and pepper. Bring to a boil. Reduce the heat and cover.

Simmer about 10 minutes or until potatoes are tender.

Combine milk, cream and flour till smooth. Add to potato mixture. Cook and stir until thick and bubbly. Add clams and cook for two more minutes.

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