1/4 lb. cooked, crumbled bacon
1 c. diced onion
1 (48-51 oz.) can minced clams & juice (substitute 5 sm. cans or 2-3 doz. fresh)
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter
1 qt. Half and Half
3 med. potatoes, pared & cubed

In 3 to 4 quart saucepan cook bacon until crisp. Remove from pan. Pour off all but 2 tablespoons fat. Add onions and cook until golden brown. Drain clams, reserve juice. (Should be approximately 2 1/2 to 3 cups clam juice.)

Bring onions and potatoes to boil in juice. Cook until potatoes are tender, about 10 minutes. Add chopped clams, cream and butter.