5 slices bacon
2 med. potatoes
1 med. onion
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 (7 1/2 oz.) cans minced clams (reserve liquid)
1 (7 1/2 oz.) jar whole clams (reserve liquid)
Water
2 c. milk
Parsley
Curry can be added at end to change flavor

Saute bacon, drain and crumble. Saute onion in 1 tablespoon bacon grease. Stir in flour. Season with salt and pepper. Using clam juice, add water to make 3 cups liquid. Add to onion mixture. Add cubed potatoes, boil. Reduce heat and simmer uncovered 20 minutes or until potatoes are tender. Add milk, clams, bacon; heat thoroughly. Adjust seasoning. Top with parsley.