INGREDIENTS

  • 2 (18 1/2ounce)cans ready to serve New England clam chowder
  • 1 (6 1/2ounce)can chopped clams
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fresh ground black pepper
  • 4 slices bacon , cooked crisp and crumbled

DIRECTIONS

  1. Pour soup into 2 quart sauce pan.
  2. Add chopped clams and 2 tablespoons of juice from clams.
  3. Add thyme, salt and pepper.
  4. Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
  5. Place in individual bowls and sprinkle with crumbled bacon and serve.