4 tbsp. unsalted butter
1 lg. onion, peeled and minced
1 tbsp. unbleached flour
1 bottle (8 oz.) clam juice
2 cans (6 1/2 oz. each) minced clams
1 baking potato, peeled, diced in 1/2 inch pieces
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 c. whipping cream
8 strips bacon, cooked, drained and crumbled
Salt and freshly ground pepper to taste

Melt butter in heavy 2 quart saucepan over medium high heat. When butter sizzles, add onion. Saute, stirring occasionally, until limp. Do not brown.

Add flour all at once. Cook, stirring constantly 1 minute. Stir in clam juice. Lower heat to medium.

Drain clams, reserving juice and clams separately. Add juice to saucepan along with diced potato, basil, thyme, cream and bacon. Taste for seasoning, adding salt and freshly ground white pepper. Heat on medium 10-15 minutes or until potato is tender. Add reserved minced clams. Heat 1 minute. Serve hot.