Dice bacon; cook until crisp, and drain on paper towel to remove excess grease. Add cup clam liquid and 1 cups water. Add potatoes and onions. Cook, covered, until the potatoes are tender (15 to 20 minutes). Add clams, 1 cups milk and cream. Blend remaining milk and flour and stir into the chowder. Cook until boiling. Add salt and pepper. Serves 6.
Recipe from Newport Hospital's Book of Favorite Recipes, compiled by hospital staff and friends.More about Newport Hospital