From the Kitchen of:  Pepper
Source:  Internet

 

5	cups	bottled clam juice
1	cup	flour
1	cup	onion, finely diced
10	slices	cooked bacon, chopped
2	tbsps.	margarine
8	oz	cooked clams, chopped*
4	medium	potatoes, cooked and cut in bite-sized chunks
1/2	cup	milk
1/2	cup	light cream
1	tsp.	salt
		freshly ground black pepper

Heat the clam juice in a large saucepan on medium heat.

In a separate pan, melt margarine and saute the diced onions until they
appear translucent. Add bacon and flour to the melted margarine and stir
continuously for 5 minutes.

Increase heat on clam juice to medium-high, and with a wire whisk, add
flour, margarine and onion mixture to the liquid. Stir constantly, breaking
up any lumps that form.

Add clams and stir. Add potato chunks, milk, cream, and salt and
continue stirring. Decrease heat to medium-low, and allow to simmer for
about 20 minutes, stirring frequently to avoid burning or sticking.

Serve hot with oyster crackers, adding freshly ground black pepper to
taste.

*If fresh clams are not available, substitute six ounces of canned clams,
including the juice.