2 cans (7 1/2 oz. each) minced clams
Water
5 med.-sized potatoes, diced
1 lg. onion, diced
2 slices bacon, diced
Clam liquid
1/4 c. butter
1/4 c. flour
1 1/2 c. milk
Salt and pepper to taste

Drain canned clams, reserving the liquid. Place the potatoes, onion and bacon in a saucepan and nearly cover them with clam liquid and water; cover and simmer until potatoes are just tender.

Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder; add flour and stir until bubbly and blended. Add milk and cook, stirring constantly, until thick.

Add the clams and potato mixture with its liquid to the sauce. Thin to consistency you like with water; season with salt and pepper. Heat, stirring, just to the boiling point before serving. Makes 6-8 servings.