4 slices bacon, diced
2 green onions, tops included, chopped
4 med. potatoes, peeled, diced
3 tbsp. flour
2 c. bottled clam juice and/or milk
2 cans (6 1/2 oz.) minced clams, including liquid
3/4 tsp. salt
1/2 tsp. white pepper
1 c. whipping cream
Chopped parsley for garnish (optional)

In a large heavy saucepan, saute the bacon until crisp. Add green onion and potatoes. Saute for a few minutes. Sprinkle with flour. Add clam juice or milk. Stir to blend well. Bring to a boil. Simmer, stirring until potatoes are tender, about 20 minutes. Add salt and pepper. Finally add clams with liquid and whipping cream. Heat soup, stirring, just until simmering. Do not boil or clams will toughen. Sprinkle with parsley and serve immediately. Serves 4.