We prefer to use whole clams that we find in our market in the 10 oz cans. But most markets carry the 6.5 oz minced clams, so the recipe is written for minced clams. If you can find whole clams, then even better! If so, we normally use one 10 oz. can of whole clams.
Please refer to recipe post for more recipe photos and details.
Simmer for about 10 more minutes. If needed, skim off any excess oil on top of soup that was released from the bacon.