Clam Chowder

1/2 Gal Heavy Whipping Cream
1 medium onion
2 slices hickory smoked bacon
6 medium Yukon Gold Potatoes
1 51oz can Ocean Clams  (or 3.5 pounds of shucked clams with liqueur)
1/2 cup all purpose flour
1 tblspn ground white pepper
Sea salt to taste

First mince the bacon as fine as possible and place into a 2 gallon pot over medium heat.  Sweat the bacon until the fat is rendered.  Deglaze the pot with the liquid from the can of clams.  Mince the onion and add to the pot.

Cut the potatoes into 3/8" cubes and add these to the pot.  Bring to a boil and allow to cook for 5 minutes.  Mix the flour with a cup of water and make a slurry.  Add this to the pot and stir in to thicken.  Bring this to a boil again to assure full thickening.  

Add in the heavy cream and pepper and stir to combine.  Bring this to a simmer and add the clams.  Allow to simmer covered for 30 minutes before adding salt to taste.  Serve with a fresh baguette.  Enjoy!