STEAMERS - Steam clams over boiling water for about 10 minutes or until shells pop open. Remove meat from shells and coarsely grind.

Peel and dice 3 large potatoes; boil until no longer crisp.

Gently brown 1 pound bacon in large skillet. Remove bacon to drain on paper towels and pour off most of bacon grease. Saute 1 to 2 chopped onions in skillet until barely browned. Add raw clams (if using HORSE CLAMS or GEODUCKS) and saute until heated through.

Pour off most of potato cooking water and add clams and onions. Gently heat 1 to 2 cans evaporated milk and add to potatoes, clams and onions. Crumble bacon. Add half to chowder and use half for garnish. Add salt and pepper to taste, and adjust thickness of chowder with water, clam nectar or more milk.

Heat through and serve hot with crunchy bread and raw vegetables.