NEW ENGLAND CLAM CHOWDER

3 cups shucked clams, chopped, or two 6½-ounce cans minced clams and one 6½-ounce can of chopped clams and one 10 ounce can whole baby clams 1 8-ounce bottle clam juice 4 ounces salt pork, diced, or 2 slices bacon, cut up 2 large boiling potatoes, peeled and cut into ½-inch dice 1 large onion, chopped into ¼-inch pieces 1 clove garlic, minced ¼ teaspoon thyme 1 teaspoon salt 2½ cups milk 1 cup light cream 4 tablespoon all-purpose flour pinch cayenne pepper freshly ground black pepper paprika to dust over serving	Drain clams, reserving liquid. Add clam juice to reserved liquid (»3 cups liquid); set aside. In a Dutch oven fry the diced salt pork or bacon bits over medium heat, about 12 minutes, or until the pieces are browned. Turn heat down when almost cooked so pieces do not burn. Lift the fried bits out of the pan with a slotted spoon and reserve. Add the diced onions, garlic and thyme; cover the pan and sweat over medium-low heat until they are soft and translucent, about 10 minutes. Remove the lid and cook over medium heat until they are lightly browned, about 3 minutes. Add reserved liquid and potatoes to fat in saucepan. Cook, covered, about 20 minutes or till potatoes are tender. Stir in clams, 2 cups of the milk, and the light cream. Stir remaining ½ cup milk into flour; stir into chowder. Cook and stir until bubbly. Add salt and cayenne pepper. Cook 1 minute more. Taste for seasoning. Makes 6 servings.
Serving Ideas: Serve hot in deep bowls with the reserved fried pork or bacon sprinkled atop and with a light sprinkling of black pepper and a dusting of paprika on the surface of each.
Comments: This is our traditional Christmas Eve dinner. Be sure to have oyster crackers on hand.