1 (8 oz.) bottle clam juice
2 med. baker's potatoes, peeled and cubed
2 thick strips bacon, chopped finely
1 med. onion, diced
4 cans minced clams
1 cup half and half cream
In a medium saucepan, bring clam juice and potatoes to a boil, then cover and simmer for about 15 minutes until tender.
Meanwhile, in a pot, cook bacon on medium heat then add onions and cook until tender. Add canned clams and potato mixture and heat to boiling, then simmer.
In a small saucepan, warm half and half (you could do this in the microwave too) then add to pot, stirring slowly. Heat through but do not boil or this will cause the cream to separate.
Makes about 4 servings.