1 slice bacon
1 sm. onion, chopped fine
2 c. pared cubed potatoes
1 can creamed style corn (8 1/2 oz.)
1/3 c. water
1 c. milk
1 can minced clams (7 1/2 oz. can)
1 tbsp. fresh chopped parsley
1 1/2 tsp. salt
Pepper to taste

1. In a saucepan saute bacon until golden brown. Remove bacon, crumble and save for later.

2. Add onion and potatoes to bacon drippings and 1/3 cup water.

3. Cover, bring to boil and simmer about 10 minutes or until potatoes are tender, but not mushy. Drain and set aside.

4. In a medium saucepan, combine creamed corn, milk, crumbled bacon, parsley, seasonings and clams (include juice from clams). Simmer, covered over low heat, about 10 minutes.

5. Add potatoes mixture to clam mixture and cook stirring occasionally over low heat, covered, until heated through, do not boil.

6. Garnish with sprig of parsley if desired. Generously serves 2. Great with hot hard rolls and honey and a small fruit salad.