3 (7 1/2 oz.) cans chopped clams
1/4 lb. bacon
2 med. onions, sliced fine
3 med. potatoes, cubed
2 (8 oz.) bottles clam juice
Salt and white pepper to taste
2 tbsp. corn meal or all-purpose flour
1 c. light cream

Cut bacon in very small pieces or, if using pork, into 1/2 inch cubes. Fry until crisp and brown. Add onions, potatoes, clams, and liquid; simmer until potatoes are done. Season with salt and pepper.

Mix corn meal or flour in a little cold water and stir into chowder. Add cream. Serve at once in warm bowls.