Clam Chowder

Directions

1. 1
   Saute bacon and onion slowly until the bacon is brown, but not crisp and the onion is clear (at least 10 minutes).
2. 2
   Add the drained clams (save juice) and cook slowly for 10 minutes.
3. 3
   Sift flour over clams and stir until blended.
4. 4
   Add clam juice, half and half and milk and stir well.
5. 5
   Add diced potatoes; cover pan and simmer until potatoes are done, but still firm.
6. 6
   Stir periodically.
7. 7
   Add butter and simmer 3 minutes.
8. 8
   Add salt and pepper to taste.
9. 9
   Can serve immediately, but is best the next day. Cool; refrigerate overnight, then reheat and serve with crackers.