2 c. clam juice
2 med. potatoes, diced
1/2 white onion, chopped
1 (16 oz.) can chopped clams
1 qt. half & half
3/4 c. butter
3 tbsp. flour
3-4 strips bacon, cooked crisp & crumbled

Boil potatoes and onion in clam juice until tender. Add clams, milk and bacon. Bring to boil and thicken with roux made from butter and flour. Stir and cook until thick. Season with salt and pepper to taste. Serves 6 to 8.