INGREDIENTS:
2 slices thick-cut bacon,
  cut into 1/2 inch pieces
1 large Spanish onion, cut into
  medium dice (about 2 cups)
3 tablespoons all-purpose flour
4 cans (6 1/2 oz. each) minced
  clams (Doxsee) 
  Clams: clams and juice separated
2 bottles (8 oz. each) clam juice
3 medium waxy red boiling potatoes,
  cut into medium dice
1 large bay leaf
1/4 teaspoon dried thyme leaves
1 cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper to taste

DIRECTIONS:
Fry minced bacon over medium heat in
a large soup pot until fat renders
and bacon crisps, about 5 minutes.
Add onion to bacon and drippings,
and sauté until softened, about 5 
minutes.  add flour; stir until lightly
colored, about 1 minute.  Gradually
whisk in canned and bottled clam juices 
and 1 cup water.  Add potatoes, bay
leaf and thyme, and bring to a simmer.
Reduce heat to low and continue to
simmer until potatoes are tender, about
10 minutes.  Add clams, cream and 
parsley, and season to taste with salt
and pepper.  Bring to a simmer.
Remove from heat and serve.

Makes about 2 quarts, serving 6