Saute bacon and ham together, add onions and saute until limp. Set this mixture aside, but do not drain. In 5 cups of water, add potatoes, salt, pepper and all the clam juice. Cook until potatoes are tender. Set aside and do not drain.
To the bacon, ham and onion mixture add the flour and make a roux. Mix the roux into the potato mixture, bring to a boil. Stir down when the boiling point is reached and add the milk and clams. Garnish with a dollop of butter and add a dash of paprika.