4 slices bacon, about 1/4-inch (1/2-cm) thick, cut into lardons

1 tablespoon (15 ml) olive oil

1 large onion, finely chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) all-purpose flour

2 cans 8 1/2 oz (240 ml) clam juice

1 cup (250 ml) water

2 large potatoes, peeled and diced (750 ml / 3 cups, approximately)

2 cans 5 oz (142 g) clams, drained (discard the liquid)

1 cup (250 ml) 15% cooking cream

Salt and pepper

In a large saucepan, brown the bacon in the oil until crisp. Remove the bacon with a slotted spoon. Set aside on paper towel.

In the same saucepan, soften the onion and garlic in the bacon fat until the onion is translucent. Season with salt and pepper. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the clam juice and bring to a boil, stirring constantly.

Add the water and potatoes and bring to boil. Simmer for about 20 minutes or until the potatoes are tender. Add the clams and cream and simmer for 2 to 3 minutes. Adjust the seasoning. Garnish with bacon and serve with toasted bread.

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