Clam Chowder

A friend of mine unfortunately had to have a tooth pulled and wasn't able to have anything but soft food that she didn't have to chew. I made her a pot of this clam chowder which is a variation of the recipe from the first Sunset " Best Recipes" cookbook.

Clam Chowder
6 slices of the best bacon you can find. Mine was from the Corralitos Market
A little more than a pound of potatoes, la ratte or Yukon gold, diced
1 large onion, diced
2 cans clams
4 tablespoons butter
2 tablespoons flour
1 1/2 to 2 cups whole milk
Fresh thyme
Salt pepper

Cut the bacons into lardons and brown over medium heat in a large pot. Remove bacon from the pot and add onions to the fat. Cook until almost translucent. If there isn't enough fat from the bacon to cook the onions, add a tablespoon of butter to the pot. Add potatoes and thyme. Stir and cook for a few minutes longer. Add liquid from the clams. If there isn't enough to almost cover the onions and potatoes, add water until almost covered. Bring to a simmer and cook until the potatoes are tender. Melt the butter, 3 to 4 T, add the flour, and cook until bubbly. Slowly stir in 1 1/2 cup milk and cook until thickened. Add the thickened milk to the potatoes. Stir in the clams and bacon. Add salt and pepper to taste. If too thick, add more milk until the chowder is the consistency you like.