1 med. onion, chopped
1/4 c. cut up bacon or lean salt pork
2 cans minced clams, drained
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 crispy. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clam, liquid, potato, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and simmer until potato is tender, about 15 minutes. Stir in milk; heat through, stirring occasionally.