1 (7 oz.) can minced clams, drained
6 slices bacon
1 med. onion, finely chopped
3 c. milk
2 c. hot water
1 pkg. sour cream 'n chive or parsley creamed potatoes (Betty Crocker)

Drain clams, reserving liquid. Cook bacon in 4 quart Dutch oven until crisp; drain, returning 1 tablespoon fat to pan. Cook and stir onion in bacon fat over medium heat until tender. Stir in milk, water, reserved clam liquid, the potatoes and sauce mix. Crumble bacon and stir into soup. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in clams and simmer uncovered until potatoes are tender, about 5 minutes longer. Serves 6.