In a large soup pot, sauté bacon until almost crisp; add a pat of butter and onion, and continue to sauté until onion is soft, but not browned.

Add garlic and sauté for about 30 seconds, do not brown.

Add potatoes and clam juice (if potatoes aren’t covered by at least 1-inch of liquid, add water to make up the difference).

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

Stir in clams with juice.

Whisk together milk and flour until smooth and no lumps are present.

Stir milk-flour mixture into soup and stir until well combined.

Simmer for about 10 minutes, stirring occasionally.

Gently stir in cream and simmer until heated through (Do not boil).

Season with salt and pepper to taste.

Serve warm with oyster crackers, if desired.