New England Clam Chowder

2 (6.5 oz) Cans of Minced CLams
2 slices of Bacon
2 1/2 cups Finely Chopped and Peeled Potatoes
1 cup Chopped Onion
1 Chicken Bouillon Cube
1 t Worcestershire sauce
1/4 t dried thyme
1/8 t pepper
1 cup Milk
1 cup Half and Half
3 T Flour

Strain Clams, reserving Juice. Set aside
In large saucepan cook bacon until crisp. Remove bacon, reserving 1 T drippings. Drain bacon on paper towels; crumble. Set aside.
In teh same saucepan, combine bacon drippings, clam juice, potatoes, onion, bouillon cube, worcestershire sauce, thyme and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender.
Combine milk, half and half, and flour until smooth. Add to saucepan, cook and stir utnil thickened and bubbly.
Stir in clams. Return to boiling; reduce heat and simmer until at desired thickness.