Clam Chowder

Recipe from Sandy Olsen

¼ lb bacon, diced into about ¼-inch pieces
1 cup diced onion
5 (6½ oz) cans minced clams
3 medium potatoes, pared & cubed
3 cup light cream (Half & Half)
¼ cup butter
½ tsp salt
1/8 tsp pepper (white looks better)

In a 3-4 quart saucepan, cook bacon over medium heat until browned; remove and reserve.  Pour off all but 2 tbls fat, add onion and cook until golden.  Drain canned clams and reserve juice.  Add clam juice to onions with potatoes.  Bring onion and potato mixture to a boil. Cook until potatoes are tender, about 10 minutes.  Add chopped clams, cream, butter, bacon, and seasonings.  Heat but do not boil.