Judi's Clam Chowder

I remember my mom making this every Christmas eve, along with her homemade cinnamon rolls. However, it's so easy it could even be whipped up on any week night and it makes great leftovers.

1 bottle of clam juice
2 cans chopped clams
1 onion - diced
1 c. diced celery
3 strips bacon - cut in small pieces
1 tsp. garlic powder
1 tsp. thyme
Bear Creek Creamy Potato Mix - enough for 8 servings
2 cups water
2 cups milk
2 cups chicken stock

Brown bacon bits in a large pot. Remove bacon and most of grease. Sauté onions and celery in drippings until tender. Mix in garlic powder and thyme and stir for about 30 seconds. Add clam juice and clams (do not drain juice from clams). Bring to boil, then add remaining liquid (water, milk, and chicken stock). Bring the soup base to a boil, then add potato soup mix. Let simmer for 20 minutes and stir occasionally. Salt and pepper to taste.

Serve in a sour dough bread bowl with a little melted butter and some fresh cracked pepper for some extra yummy flavor!

In memory of my mother, Judi Parker...