1/2 pkg. bacon
4 potatoes, diced
2 (6 oz.) cans clams (use juice)
1 c. whole milk
1 c. cream
1/4 c. flour
2 green onions
pepper to taste

Fry bacon in large pan. When cooked, remove bacon. Leave some grease in pan. Add flour, diced potatoes and green onions. Sauté until potatoes are browned and flour has thickened. Add milk slowly and the cream. Make sure potatoes are soft before adding clams in juice. Simmer until clams are cooked. Do not overcook clams. Serve.