From Around The Family Table

Quite simply, the best ever. Connie learned this from her days on Lummi Island, where clams abound.

1 lb. bacon, diced. Fry out and drain.
1 large yellow onions, diced. Cook with bacon until golden

Add:
8 potatoes, diced
2 cans clams, drained (or fresh if you have them)
2 tsp. salt
1 tsp. white pepper

Cover with boiling water. Simmer 1 hour, or just let this stand in the pot.

3/4 cup flour
1/2 lb. butter
Make a roux of these

Add:
1 quart whipping cream
11/2 quart whole milk
2 oz. dry sherry
1 tsp thyme
Clam nectar from the drained clams.

Cook over low heat for at least one hour. Combine the two pots and serve piping hot.