Every New England cook has his or her own favorite recipe for clam chowder. This is mine. Notice there are no tomatoes in it...

Ingredients:
4 slices bacon, chopped (you can also use salt pork)
1 cup onion, minced
1/2 teaspoon dried thyme
1 tablespoon flour
1 quart shucked quahogs or other hardshell clams, liquid reserved
1 cup bottled clam juice
1 1/2 cups half and half
1/4 teaspoon freshly ground black pepper
4 medium potatoes, boiled, peeled and diced (we're growing Red Norlands this year)

Directions:
1. In a heavy, 3 quart saucepan sauté bacon or salt pork, butter, onion, and thyme. Stir over low heat until bacon begins to brown and onions are translucent.

2. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the bacon and onion mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes.

3, Add white pepper, potatoes and clams and simmer until the potatoes are tender and the clams are cooked through. Do not allow to boil, as this toughens the clams. Serve at once with a dollop of butter and oyster crackers.