2 cans (6 1/2 oz.) chopped clams
1 med. onion, chopped
2 tbsp. Argo cornstarch
1/8 tsp. pepper
1 1/2 c. milk
4 slices bacon, diced
3 c. diced peeled potatoes
1 tsp. salt
1 1/2 c. heavy cream
1/8 tsp. hot sauce or taste

Drain clams; reserve liquid. Add enough additional water to measure 2 cups total liquid. In 4 quart saucepot cook bacon until crisp. Remove bacon. Drain on paper towels. Add onion to bacon drippings; saute 2 to 3 minutes until tender. Stir in reserved clam liquid and potatoes. Cover and cook 10 to 15 minutes until potatoes are tender. Stir in corn starch, salt and pepper. Gradually stir in cream and milk until tender and smooth. Stirring constantly, bring to a boil over medium low heat. Boil 1 minute. Add clams and hot sauce. Stirring occasionally, cook until heated through. Sprinkle bacon over chowder. Makes about 7 cups.