4 (6 1/2 oz.) cans chopped clams, drained and juice reserved
6 slices bacon, cut in sm. pieces
1 onion, diced
3 tbsp. flour
4 - 5 med. potatoes, diced
3 c. milk
1 c. heavy cream
1/2 c. frozen corn
3 tbsp. butter
Salt and pepper to taste

Fry bacon until soft; drain oil, add onions and cook until soft. Sprinkle flour until blended. Add 3 cups clam juice and water. Add potatoes, cover and simmer until potatoes are done. Add corn and clams. heat up butter, milk and cream. Add to soup, salt and pepper to taste. Serves 12.