Instructions

1. In a large pot, cook the bacon.
2. Once bacon has browned nicely, add onions and cook until they are translucent.
3. Add potatoes.
4. Strain the clams, keeping the juice. Add the juice and the additional bottle of clam juice to the pot.
5. Stew until potatoes are soft (about 15-20 minutes).
6. Once soft, add the clams and the half and half.
7. Simmer on medium heat for about 15 minutes.
8. While the chowder is simmering, in a separate saucepan melt the butter.
9. Once melted, add flour slowly and stir constantly.
10. Add heavy cream, again stirring constantly. You should end up with a thick roux.
11. Add mixture to pot of chowder and stir.
12. Add salt and pepper to taste.