1/2 lb. bacon
1/2 lb. butter
3 med. size onions, minced
5 lg. potatoes, diced
16 oz. can chopped clams
2 (16 oz.) cans creamed corn
2 (16 oz.) cans evaporated milk

Dice bacon 1/2 inch; fry bacon down; pour away grease. Cook potatoes 20 minutes in 2 1/2 quarts of water and tablespoon salt and 1 teaspoon of pepper (potatoes must be diced). Add onions and butter until onions are done; low heat. Do not burn butter. Add bacon, onions and butter into cooked potatoes. Bring to low boil again.

Add:

16 oz. can chopped clams
2 (16 oz.) cans creamed corn
2 (16 oz.) cans evaporated milk

Add above into cooked potatoes. Bring to slow boil.