Cook bacon until crip in a large, heavy saucepan.

Remove bacon to paper towels with slotted spoon; drain.

Add onion to bacon drippings; saute until softened.

Add potatoes, clam juice, salt, and pepper.

Cover and simmer for about 15 min, or until potatoes are tender.

Remove from heat.

Add minced clams with their liquid.

Whisk flour into milk; add to chowder with half-and-half.

Cook over medium heat, stirring constantly, until chowder thickens and bubbles (about 3 min).