- 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
- Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
- 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.