3 slices bacon, chopped
1 lg. onion, chopped (1 c.)
4 med. sized potatoes, pared and diced (3 c.)
3 c. water
2 (10 1/2 oz.) cans minced clams
1 (8 oz.) bottle clam juice
1 env. non-fat dry milk (for 1 quart)
3 tbsp. flour
2 tbsp. parsley
Salt and pepper

Cook bacon until crisp in a large, heavy saucepan or Dutch oven. Remove bacon with slotted spoon; drain on paper towel; reserve. Add onion to bacon drippings in saucepan; saute until soft.

Add potatoes, 2 cups water, salt, and pepper; cover. Simmer 15 minutes or until potatoes are tender. Remove from heat. Drain liquid from clams into a 4-cup measure; reserve clams. Add bottled clam juice and remaining cup of water.

Combine dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat until chowder thickens and bubbles 1 minute.

Add clams. Cook 1 minute more. Chill a few hours to ripen. Reheat but DO NOT BOIL! Ladle into soup bowls. Sprinkle with reserved bacon and parsley.