Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.