4 (6 1/2 oz.) cans chopped clams

1 Tablespoon olive oil

2 cups chopped onion

5 cups finely chopped potato

2 chicken bouillon cubes

2 teaspoon Worchestershire sauce

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups milk

2 cups light cream

3-4 Tablespoons cornstarch

Drain the clams, reserving the juice. In a large stockpot, sauté the onion in the olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worchestershire sauce, thyme and pepper. Bring the mixture to boiling and reduce the heat. Cover and simmer for about 10 minutes or until the potatoes are tender. Using a spatula, mash the potatoes against the side of the pan until they are slightly mashed.

Combine the milk, cream and cornstarch in a separate container until well blended. Add to the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.

Serve in sourdough bread bowls. If desired, garnish with crumbled crispy bacon.

Yields: 8-12 servings

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