New England Clam Chowder

New England Clam Chowder

2 onions, chopped fine
3 potatoes, peeled and diced
1/2 cup all-purpose flour
4 cups milk
1/4 cup butter
1 tsp. fresh thyme
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 tins clams, with juice
6 slices bacon, cooked crisp and chopped
3 green onions, chopped
croutons to garnish

Melt butter in saucepan. Add onions, cook until fragrant but not brown. Add flour, cook over low heat for 5 minutes. Cool slightly. Whisk in milk. Bring to a boil. Add potatoes, bacon, thyme, salt and pepper. Reduce heat, cover and simmer 20 minutes or until potatoes are tender. Add clams and juice and reheat but do not boil. Add seasoning. Garnish with croutons and chopped green onion. Serve with light Reisling white or Muscadet wine.