Hearty Clam Chowder

Directions

1. Boil potatoes in water until softened then drain reserving 3/4 c cooking liquid. Strain clam juice through coffee filter to remove any shell bits or sand. In lrg sauce pan cook bacon and onion until bacon is cooked through and onion translucent. Add garlic and cook stirring for 1 minute. Add strained clam juice to cooked bacon mixture. Mix milk and soup together and add to mixture stirring well. Add reserved potato liquid and potatoes to mixture and heat to just barely boiling, stirring. Reduce heat to low adding thyme and corn. Cook 5 minutes stirring often. Add clams and cook for 2 minutes stirring. Serve w/ hot sauce.