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New England-Style Oyster & Clam Chowder

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Ingredients

4 slices good bacon

1 onion, chopped

2 red potatoes, diced

1/2 teaspoon dried thyme

2 cups bottled clam juice

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper

1 cup heavy cream

1 cup milk

1/4 cup cornstarch

2 dozen 2-to 3-inch-long Pacific or Eastern oysters, shucked, liquor reserved

2 cans (61/2 ounces each) chopped (not minced) clams

Minced green onions for garnish

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