2 cans minced clams, drained (save liquid)
3/4 c. water
4 c. potatoes, diced
1/2 c. celery, chopped
1/2 lb. bacon, diced fine & sauteed until brown & crisp
Reserved clam juice
1/2 c. onion, chopped
1 pt. Half & Half
2 tbsp. flour
1 c. milk
1/2 c. milk
1 tbsp. butter (optional)

Combine first 7 ingredients and cook, covered, until potatoes are tender. Stir in Half & Half and 1 cup milk. When very hot, slowly add 2 tablespoons flour blended with 1/2 cup milk, stirring constantly, until slightly thickened. Add salt and pepper to taste, and add butter. Chowder will thicken when cold, so reheat carefully.