This is the traditional variety of white clam chowder. Serves 6.

1 qt. soft shell steamed or chowder clams or 2 (7 1/2 oz.) cans minced clams
3 sm. potatoes, peeled and diced
1 med. sized yellow onion, finely chopped
3 slices bacon cut into sm. pieces
3 c. milk
1 c. heavy cream
1 tbsp. butter
Salt if necessary
Freshly ground black pepper

Scrub clams and soak them in three changes of cold water to remove the sand. Steam the clams over one cup water for eight minutes until the shells open. Discard the shells and chop clams into small pieces. Strain the broth through cheese cloth to remove any sand. Boil the potatoes in salted water for 15 minutes. Fry the bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon. Fry the onion for three minutes in bacon fat. Add the strained clam broth or broth from canned clams. Simmer for five minutes.

Add chopped clams, milk, cream, butter and potatoes. Season with salt. Simmer for five minutes until potatoes are just tender. Garnish bowls with a sprinkling of freshly ground pepper and reserved bacon.