1 lb. bacon, chopped
2 large onions, chopped
5 cans minced or chopped clams
3 cans Snow's clam chowder
salt and freshly ground pepper to taste
2 qt. half and half
6 large potatoes, peeled and diced

Chop bacon and render. When bacon is crisp, remove from skillet and discard fat, except for 1 tablespoon. Cook onions in bacon fat until soft. Add potatoes, juice from clams and 1 cup of water. Boil until potatoes are soft. Add clams, clam chowder, half and half and bring to a boil. Taste for seasoning. Add 1/4 pound butter to melt and add the bacon. Set aside for a couple of hours to allow flavors to combine. If too thick, add a small bottle of clam juice. (I add just a little cayenne and Worcestershire sauce.) Reheat slowly.