4 slices bacon (I use a lot more!!)
2 cans (or more!) whole baby clams
1 can minced clams (or just put in more whole baby clams...see a trend here?)
1 bottle clam juice (if you only use the 2 cans whole plus one can minced - if you use more, don't add this)
1/2 medium onion, diced
1 quart light cream
5 medium potatoes, cubed small
1/4 cup (one stick) butter
2 cups milk
1 tsp salt
1/4 tsp pepper
Cook bacon in a large soup pot. Remove bacon, drain off excess fat except for a few tablespoon. Drain clams, reserving liquid. Add clam juice, water, potatoes, and onion to pot drippings. Cook covered until potatoes are tender (about 10 minutes).
Add clams, cream and milk. Add salt and pepper to taste. Heat slowly: do not boil. Crumble bacon and add to soup. Cut up butter and float on top of chowder before serving.
Always tastes better the second day...
