Ingredients

• 2 pounds boiling potatoes, peeled, diced
• 4 bacon slices, chopped
• 1/2 cup chopped onion
• 3 tablespoons all purpose flour
• 1 10-ounce can baby clams, drained, juices reserved
• 1 8-ounce bottle clam juice
• 1 cup whipping cream
• 1 cup milk

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Instructions

1. Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
2. Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.