1 can 51 oz. chopped clams
1 good size onion, diced
3-4 lb. potatoes, peeled and diced
3 tbsp. butter
salt and pepper to taste
1-1/2 to 2 lb. bacon
1 qt. half and half

Drain clams and reserve juice. Cook bacon until crispy, crumble and put aside. Sauté diced onion, add crumbled bacon, potatoes and clam juice and simmer until potatoes are tender. Stir flour into half and half and slowly add this into the pot. Stir until thicker. Add salt, pepper and clams. Turn off burner. Add butter and stir.