Okay okay, maybe not SOLELY on vibes but my mom has a back for whipping up some of the best food I’ve ever eaten without any recipe. Both of my parents are amazing cooks and I am spoiled rotten because of it so everything I make, in internally compare to theirs until it’s right. 1 pint shucked clams or two 6-1/2-ounce cans minced clams 2 slices bacon, halved 2-1/2 cups finely chopped, peeled potatoes 1 cup chopped onion 1 teaspoon instant chicken bouillon granules 1 teaspoon Worcestershire sauce 1/4 teaspoon dried thyme, crushed 1/8 teaspoon pepper 2 cups milk 1 cup half-and-half or light cream 2 tablespoons all-purpose flour 1. Chop chucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup. Set aside. 2. In a saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings. Drain bacon on paper towels; crumble. Set aside. 3. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan. 4. Combine milk, half-and-half, and flour until smooth. Add to potato mixture. Cook and stir until bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 minute more. Sprinkle with bacon. Makes 4 main-dish servings. #alaska #offgrid #snow #fyp #housewife #stayathome #dayinthelife #offgridalaska #newenglandclamchowder #clamchowder #salmonchowder