Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

6 bacon slices, chopped
1½ large onions, chopped
1½ pounds russet potatoes (about 2 large), peeled, cut into 1/2-inch pieces
1 large red bell pepper, chopped
3 10-ounce cans baby clams, drained, liquid reserved
2 cups milk (do not use low-fat or nonfat)
1/2 cup bottled clam juice

2 15-ounce cans cream-style corn
3 tablespoons chopped fresh thyme or 1 tablespoon dried
Additional chopped fresh thyme

Cook chopped bacon in heavy large saucepan over medium heat until fat is rendered and bacon begins to brown. Add onions and sauté until tender, about 10 minutes. Add potatoes and red bell pepper and sauté 1 minute. Add reserved liquid from canned clams, milk and bottled clam juice. Simmer chowder uncovered until vegetables are tender, about 15 minutes.

Add corn and clams to chowder; simmer until slightly thickened, about 5 minutes. Mix in 3 tablespoons chopped thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle chowder into bowls. Garnish with additional thyme and serve.