1 med. onion, finely chopped
1/4 c. cut up bacon
2 (8 oz.) cans clams, minced and drained (reserve liquid)
1 c. potato, finely chopped
1/4 tsp. salt
1/4 tsp. 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 potatoes are tender, about 15 minutes. Stir in milk, heat through, stirring occasionally.