New England Clam Chowder

Directions

1. 1
   In a large heavy saucepan, cook bacon until brown and crisp. Remove and drain on paper towel; dice or crumble.
2. 2
   In same saucepan, saute chopped onions and potatoes for a couple of minutes; sprinkle with flour.
3. 3
   Add clam juice from cans and bottle, stir and bring to a boil.
4. 4
   Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
5. 5
   Add half-and-half and season to taste.
6. 6
   Add minced clams and heat until simmering.
7. 7
   Do not boil.
8. 8
   Sprinkle with bacon and serve immediately.