6 slices bacon
1 c. diced sweet onion
2 (8 oz.) cans minced clams
1 lb. (3 med.) potatoes, pared & diced
4 tbsp. flour
3 c. half & half
1 tsp. salt
1 c. milk
Pepper to taste

In a large wide saucepan, gently fry the bacon until crisp; remove bacon, drain on paper towel and crumble. To the bacon drippings, add the onion; fry gently, stirring often, until a rich golden brown. With a slotted spoon, remove the onion. Drain the liquid from the clams (reserve the clams) and add to the drippings in the saucepot along with the bottled clam juice and the potatoes. Boil gently, covered, until the potatoes are tender. Gradually stir 1 cup of half and half into the flour, keeping smooth; add to the potato mixture with the remaining half and half, the drained clams and the salt and pepper. Cook over moderately low heat, stirring constantly until thickened. Stir in the milk, bacon and onion; reheat. Makes 8 to 10 servings.