Clam Chowder 38 Recipe

Chop clams, cook in 2 cups water or drain juice from canned clams adding water to clam juice to equal 1-1/2 C. juice. Cook clams until done, about 10-15 minutes. Drain and save 1-1/2 C. juice. Set aside. Fry bacon until crisp; set on paper towel to cool, then crumble. Cook potatoes, onion, bouillon cubes, salt, pepper and 1-1/2 C. clam juice. Simmer until potatoes are done. Combine milk, cream cheese, half-n-half and flour until smooth. Add to potato mixture. Cook and stir until bubbly. Stir in clams, reduce heat. Sprinkle each bowl of soup with bacon and a pat of butter.