2 cans chopped clams
1 c. water
3 lg. potatoes, diced
2 slices bacon
1 tsp. parsley
1 c. chopped mushrooms (opt.)
1 med. onion, chopped
1 qt. half & half milk
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. garlic powder

Fry bacon in large skillet until crisp, remove from pan and set aside. Then saute onions and mushrooms in bacon grease until tender. Add clam juice, water and diced potatoes to pan, cover and simmer until potatoes are tender. Transfer mixture to a large soup pot, season with salt, garlic powder, parsley and pepper, if desired. Add clams and half and half and cook for 10 minutes.

Melt butter in small mixing cup, stir flour into melted butter and slowly pour this mixture into chowder to thicken. Sprinkle with crumbled bacon and simmer 5 minutes.