1 (4 1/4 oz.) can clams
6 slices bacon, cut up
1 tbsp. butter
1 lg. onion, diced
2 heaping tbsp. flour
3 potatoes, diced
Salt and pepper to taste
1 c. heavy cream
1 c. milk
Parsley

Drain clams, reserving liquid and adding water to make 1 cup. In soup pot, fry bacon for 2 minutes over medium heat. Add butter and onions and cook another 5 minutes, then sprinkle mixture with flour, stirring for 2 minutes. Add reserved liquid with water, potatoes, salt, and pepper. Bring to a boil and let simmer for 15 to 20 minutes. Add clams, milk, and cream over low heat, do not boil. Serve in soup bowls and sprinkle with parsley or let cool, refrigerate, and serve the next day.