2 (6 1/2 oz.) cans minced clams
2 slices bacon, fried (reserve drippings)
3 med. potatoes, peeled & diced
1/2 c. onion, chopped
2 1/2 c. milk
1 c. light cream
3 tbsp. flour
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
Dash pepper

Drain clams, reserving liquid. Add enough water to make 2 cups liquid. In a large saucepan, add bacon, drippings, reserved liquid, potatoes and onion. Cook, covered, for about 15 minutes, or until potatoes are tender. Mash potatoes. Stir in clams, 2 cups of the milk and light cream. Stir remaining 1/2 cup milk into flour, then stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire sauce, salt and pepper.