New England Clam Chowder

Ingredients

• 12 lb White Rose potatoes unpeeled chopped into 12-inch cubes
• 4 oz bacon diced medium
• 2 Tbsp fresh thyme or 1 Tbsp dried
• 16 oz heavy cream
• 1 medium onion diced
• 2 8 oz cans whole baby clams with liquid
• 3 bay leaves
• salt and pepper to taste

Directions

1. Saute the bacon with the onion until onion is translucent about 3 minutes over medium heat
2. Add potatoes
3. Cook another 3 to 4 minutes
4. Add cream thyme and bay leaves and bring to boil Add clams and liquid
5. Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency
6. Add salt and pepper to taste