saute onions in bacon grease on low heat until transluscent

drain clams, save juice

peel and cube potatoes

add onions, grease, clam juice and potatoes to pot

cover contents with water (measuring amount)

bring to boil, reduce heat and simmer for 45 minutes

separately, mix together milk and cream equal to the amount of water initially used and then gradually mix in the flour until smooth

add to the pot and return to boil for one minute stirring continuously (so the milk won't burn)

add in the clams and worcestershire sauce and mix thoroughly, then turn off the heat