1 (6 1/2 oz.) can minced clams
2 slices bacon
3 c. frozen hash browns with onions and peppers
2 c. light cream
1 c. milk
3/4 tsp. garlic salt
Dash of pepper
2 tbsp. flour

Drain clams, reserving juice. Add water to reserved juice to equal 1 cup; set aside. In a medium saucepan, fry bacon until crisp; drain and crumble. Set aside. Discard bacon drippings. In the same saucepan, combine hash browns and reserved clam juice mixture. Bring to a boil. Reduce heat and simmer, covered, about 8 minutes or until vegetables are tender. Stir in clams, light cream, salt and pepper. Blend remaining 1/4 cup milk and flour; stir into clam mixture. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more.