Supper Clam Chowder

Categories: Jeff's, Fish, Soups
      Yield: 6 servings
 
      6 ea Bacon slices, chopped
  1 1/2 ea Onions, chopped
  1 1/2 lb Potatoes, in 1/2 inch cubes
      1 ea Red bell pepper, chopped
     30 oz Canned baby clams, drained
      2 c  Non low fat milk
    1/2 c  Bottled clam juice
     30 oz Cream style corn
      3 tb Fresh thyme, chopped or
      1 tb Dried thyme
      1 tb Tapocia pudding

1. Cook chopped bacon in heavy large saucepan over medium heat
  until fat is rendered and bacon begins to brown. Drain grease off.

2. Add onions and saute until tender, about 10 minutes. Add
  potatoes and red bell pepper and sauted 1 minute.

3. In the meantime put reserved liquid from canned clams, milk
  and bottled clam juice tapioca into crockpot. When veggies are ready
  add to crockpot.

4. Simmer in crockpot until veggies are tender. Add corn
  and clams to chowder, simmer until slightly thickened, about 5
  minutes. Mix in 3 tablespoons chopped thyme. Season to taste with
  salt and pepper.