Vikki's New England Clam Chowder

3-4 10 oz. can clams in juice
4 slices bacon
5 cups chopped, peeled potatoes
2 cups chopped onions
2 tsp. instant chicken bouillion granules (or chicken base)
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. pepper
2 cups milk
2 cups light cream
4 tbsp. all purpose flour
Fresh parsley

Drain clams, but saving the juice to make 2 cups of clam juice.  If you can't make 2 cups of clam juice, use as much as you can and fill up to the 2 cups with water.  Put aside.

In a large pot, cook bacon until crisp.  Remove bacon; set aside.

In pot with the bacon drippings, add reserved clam juice, potatoes, onions, bouillion granules, Worcestershire sauce, thyme and pepper.  Bring to a boil.   Cover and reduce heat.   Cook until potatoes are tender (about 10 minutes).

In a mixing bowl, combine milk, cream and flour until smooth.  Add to potato/onion mixture and cook until thickened and bubbly.

Stir in clams.  Cook for another 1-2 minutes.

Add parsley and crumbled bacon.  Let sit for about 15-30 minutes before serving.