3 slices bacon 1/4 cup chopped onion 1 bottles (8 ounce size) clam juice 2 cans (6.5 ounce size) minced clams 2 cups diced potatoes 1 quart water 2 tablespoons butter 1 can (12 ounce size) evaporated milk 1 can (8 ounce size) cream-style corn
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside.
To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point.
Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.