Serves: 4
Start to Finish: 45 minutes

2	6.5-ounce cans minced clams
2	slices bacon
2½	cups chopped, peeled potatoes
1	cube chicken bouillon
1	teaspoon Worcestershire sauce
¼	teaspoon dried thyme
1/8	teaspoon black pepper
2	cups whole milk
1	cup half-and-half
2	tablespoons all-purpose flour

1. Drain clams, reserving juice.  If necessary, add enough water to reserved juice to make 1 cup.  Set juice aside.
2. Fry bacon until crisp in large pot over medium-high heat.  Leaving drippings in pot; remove bacon from pot, drain on paper towels, crumble and set aside.
3. Add clam juice, potatoes, bouillon, Worcestershire sauce and spices to pot.  Bring to boil, reduce heat and simmer covered for 15 minutes, or until potatoes are soft.  Mash potatoes slightly with a potato masher.
4. Stir together milk, half-and-half and flour in bowl.  Add milk mixture and clams to soup.  Return to boil,reduce heat and cook for 1 to 2 minutes more.  Top soup with bacon crumbles.

Per Serving: 295 cal., 12 g fat (7 g sat. fat), 55 mg chol., 1001 mg sodium, 754 mg pot., 34 g carb., 9 g sugar, 1 g fiber, 15 g pro.