2 slices bacon, diced
1 lg. onion, chopped
3 c. peeled tomatoes
1 c. cream or Half and Half
2 tsp. salt
3 c. potatoes, peeled and; cubed
1 c. dry white wine
7 oz. clams, chopped
1 c. milk
2 tbsp. butter
1 tsp. garlic powder

Melt butter in a large soup pan. Add the onion and bacon. Cook until light brown. Add the juice from the can of clams (if using canned clams) along with the wine and diced potatoes. Add salt. Cover and simmer until the potatoes are tender (25 minutes).

Add peeled tomatoes and garlic powder. Remove cover and add clams, milk and cream. Heat thoroughly. When using fresh clams it will take a few minutes more to cook. White fish such as haddock or cod could be used in place of clams.