Cindy's New England Clam Chowder

6 6-1/2 ounce cans minced clams with juice
1 pound russet potatoes, peeled, cut into 1/2 inch pieces
4 slices meaty smoked bacon, diced
1 medium yellow onion, diced
2 tbsp butter
1/4 cup all-purpose flour
4 1/2 cups whole milk, at room temperature
*salt and pepper to taste
Drain clams, reserving the clams and the juice separately (if needed, add water to the drained juice to equal 1 3/4 cups). In a small saucepan, combine the clam juice and potatoes. Bring to a boil, reduce to low and cook the potatoes until tender, about 10 minutes. Remove from heat.
Meanwhile, in a Dutch oven, saute the bacon over medium-low heat until it begins to brown. Add the onion and butter and continue to stir until the onion is translucent. Stir in the flour and cook for 2 minutes (do not allow flour to brown). Gradually whisk in the hot clam juice through a strainer until smooth. Stir in the milk, the potatoes and reserved clams and bring to a simmer, stirring frequently, until heated through. If too thick, add more milk. Season to taste with salt and pepper.
Slumgullion variation: Before serving, stir in or top with plenty of bay shrimp, Dungeness crabmeat or cooked seafood of your choice.
From the Sunday Oregonian, 1/29/06