1 med. onion, chopped (about 1/2 c.)
1/4 c. cut up bacon or lean salt pork
2 cans (8 oz. each) minced clams, drained (reserve liquid)
1 c. finely chopped potato
1/2 tsp. salt
Dash of pepper
2 c. milk
1 bay leaf
1/2 tsp. Accent

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 one cup. Stir clams, 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. Makes 6 servings.