Instructions: Cook bacon in a large heavy saucepan or Dutch oven until crisp. Remove with slotted spoon; drain on paper toweling; crumble; reserve. Add onion to bacon fat in saucepan; saute until tender, about 3 minutes. Stir in flour, salt and pepper; cook 1 minute. Stir in milk until smooth. Cook, stirring constantly, until thickened and bubbly; lower heat to simmer. Drain liquid from clams into a medium size saucepan; reserved clams. Add bottled clam juice, water and potatoes. Simmer until potatoes are tender, about 15 minutes. Add potatoes and their cooking liquid to the mixture; heat just until bubbly. Add clams; heat 1 minute more. Sprinkle with parsley and reserved bacon.

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