Clam Chowder

NEED:

1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)

Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme


ENJOY!