1 med. onion, chopped (about 1/2 cup)
1/4 c. cut-up bacon or lean salt pork
2 cans (8 oz. ea.) minced clams, drain (reserve liquid)
1 c. finely chopped potato
1/2 tsp. salt
Dash of pepper
2 c. milk

Cook and stir onion and bacon in 2 quart saucepan until onion is tender and bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and simmer until tender about 15 minutes. Stir in milk; heat through, stirring occasionally.

6 servings.