1/4 lb. diced bacon or salt pork
1 1/2 c. chopped onion
3 lg. potatoes (diced)
4 cans (10 oz.) whole baby clams, keep juice
1 tsp. salt
1/2 to 1 tsp. Tabasco
1 pint half and half or whipping cream
2 c. milk
1/4 c. butter

In large kettle, cook pork until lightly brown. Remove, add onion to drippings until tender. Return pork to pan. Add potatoes, clam juice and water to make 4 cups. Add salt, Tabasco and simmer until potatoes are tender 20 to 25 minutes. Then add clams, milk (cream and butter). Do not boil.