Rhode Island Clam Chowder

A clear, light chowder that allows the taste of the clams to shine through.

Ingredients - Serves 4

In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside.
In the same pot, add the onions and garlic and cook until the onions are translucent.
Add the water, clams, potatoes, thyme, salt, and pepper. Bring to a boil.
Reduce the heat and simmer until the potatoes are tender and the clams have opened, about 20 minutes.
Discard any clams that have not opened.
Ladle the chowder into bowls and top with the cooked bacon.