1 qt. steamed or chowder clams or 2 (7 1/2 oz.) cans minced clams
3 sm. potatoes, peeled and diced
3 slices bacon, cut into sm. pieces
1 med. sized yellow onion, finely chopped
3 c. milk
1 c. heavy cream
1 tbsp. butter
Salt if necessary
Freshly ground black pepper

Scrub and soak clams to remove dirt and sand. Steam the clams over 1 cup water for 8 minutes until shells open. Discard shells, chop clams into small pieces. Strain broth through cheesecloth to remove any sand. Boil potatoes in salted water for 15 minutes. Fry the bacon in saucepan until 1 tablespoon of fat has rendered. Remove the bacon. Fry the onion for 3 minutes in bacon fat. Add the strained clam broth or broth from canned clams. Simmer for 5 minutes.

Add chopped clams, milk, cream, butter and potatoes. Season with salt. Simmer for 5 minutes until potatoes are tender. Garnish bowls with black pepper and reserved bacon. Serves 6.