2 (7 1/2 oz.) cans minced clams
1/4 lb. salt pork (bacon), diced
2 c. water
5 med. potatoes, sliced
1/2 c. chopped onions
2 c. milk
1 c. light cream
1 1/2 tsp. salt
Dash of pepper

Drain clams, reserving liquid. Fry salt pork until crisp in large saucepan; remove. Add water, potatoes, onions, and reserved clam liquid to fat in saucepan. Cook covered until potatoes are tender, 10-15 minutes. Add milk, cream, clams, and salt pork. Heat slowly just to boiling. Season to taste with salt and pepper. Float butter in top of each serving. Makes 6 servings.