Place clams in roasting pans. Bake at 350° for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, and cook 5 minutes or until translucent. Stir in clam juice. Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender. Add clams; cook 5 minutes or until thoroughly heated. Add salt and pepper to taste.