1/2 lb. diced bacon
4 tbsp. butter
1 tbsp. bacon drippings
1/2 c. chopped onion
2 tbsp. minced parsley
2 (6 1/2 oz.) cans minced clams
1 pt. half and half
4 c. milk
1/4 c. instant mashed potato flakes
Salt and pepper to taste

Fry diced bacon until crisp. Remove bacon from skillet and reserve drippings.

In a large soup kettle melt the butter and add the bacon, chopped onion and parsley. Stir until onions become soft.

Add the 2 cans of clams, including juice, and the cream and milk. Heat just to boiling then stir in potato flakes. Reduce heat to low and stir until chowder has thickened.

Season with salt and pepper and add diced bacon.