Clam Chowder

10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme

Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law