Prepare the Base

1. Sauté bacon in a large soup pot until crisp.
2. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside
3. Add a pat of butter and onion to the pot, and continue to sauté until the onion is soft but not browned.

Add Garlic and Potatoes

1. Stir in garlic and sauté for about 30 seconds, ensuring it doesn’t brown.
2. Add potatoes and clam juice to the pot. If the potatoes are not covered by at least 1 inch of liquid, add water to make up the difference.

Cook the Potatoes

1. Bring the mixture to a boil, then reduce the heat to medium-low for a gentle simmer.
2. Partially cover the pot and cook on medium-low heat for about 20 minutes, or until the potatoes are tender.

Incorporate Clams

1. Stir in the clams along with their juice.

Thicken the Soup

1. In a small bowl, whisk together milk and flour until the mixture is smooth and free of lumps.
2. Gradually stir the milk-flour mixture into the soup, mixing well to combine.

Final Simmer

1. Simmer the soup for about 10 minutes, stirring occasionally.
2. Gently stir in the cream and continue to simmer until heated through, ensuring the soup does not boil.

Season and Serve

1. Season with salt and pepper to taste.
2. Serve warm, optionally paired with oyster crackers for added texture and flavor.