Clam Chowder - cooking recipe

Ingredients

3 slices bacon, cut in 1/4-inch crosswise pieces
1 large onion, finely diced
3 cans drained minced clams (save the juice)
2 cans drained chopped clams (save the juice)
3 Tbsp. flour
2 c. half and half
2 c. milk (can eliminate above half and half and use all milk, but the half and half does add a richness to the chowder that is very good)
2 to 4 c. raw diced potatoes (1/2-inch squares)
3 Tbsp. butter
salt and pepper to taste

Preparation

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