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Almost-Dad's Clam Chowder

DIRECTIONS

Cut off one third of the bouillon cube and drop it into the water in a microwaveable container. Microwave 3 minutes, uncovered, on high. (Wrap the remainder and refrigerate for later use.)
Meanwhile, heat the oil in a 4-1/2-quart Dutch oven or soup pot over medium-low heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook 3 minutes, stirring occasionally, while cutting the potato slices into halves or quarters. Add them to the pot.
Stir the fish bouillon to finish dissolving the cube. Add it to the pot and stir. Add the clams with their juice, the bay leaf, bacon bits, Worcestershire, thyme, and black pepper. Stir, cover, and bring to a boil. Reduce the heat to medium-low and boil slowly 10 minutes, to develop the flavor. Uncover frequently to stir.
Reduce the heat to low, add the milk, and stir. Cook until milk is heated, about 2 minutes more. Serve at once.