Dad's Clam Chowder

This clam chowder is excellent and can stand on its own feet--but always tastes a bit better with those little octagonal oyster crackers that we used to eat by the handfuls as kids. Also, clam chowder is always better the second day once the favors have had a chance to mingle overnight.

3 6 ½ oz. cans minced clams

Drain and save the juice, add water to make 3 cups, and chop the clams to small size.

3 slices of bacon, cooked and crumbled (set aside bacon and drippings)

Into 2 Tbsp. of bacon drippings add the clam juice and:

3 cups of raw diced potatoes

1 large chopped onion

2 tsp. instant chicken bouillon granules

2 tsp. Worcestershire sauce

½ tsp. thyme

¼ tsp. coarse ground black pepper