3 slices bacon, diced

1 cup chopped onion

3 cups diced potatoes

1 bottle (8 oz.) of clam juice

1 teaspoon salt

1/4 teaspoon pepper

2 cans (approximately 7 ounces each) minced clams

3 tablespoons flour

2 cups half and half

1 cup milk


Cook the bacon until it is crisp in a Dutch oven or large heavy saucepan. Remove the bacon to paper towels to drain.

Add onion to bacon drippings in saucepan, sauté until softened.

Add potatoes to clam juice, salt, and pepper to the saucepan. Cover and simmer for about 15 minutes or until potatoes are tender.

Remove the saucepan from heat.

Add minced clams with their liquid. Whisk flour into milk; add to chowder with half and half.

Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Serve and enjoy!