2 (6 1/2 oz.) cans clams, minced or chopped
1 (12 oz.) pkg. Sizzalean, cut in sm. pieces
2 lb. frozen hash browns
1/2 c. chopped onion
Water, enough to cover potatoes
1 (15 1/2 oz.) can evaporated milk
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
Dash of pepper

In large saucepan, brown bacon. Remove bacon and set aside. Remove all but a tablespoon of fat. Add onions and cook until tender. Drain clams, reserving liquid. Add reserved liquid, water and potatoes to saucepan. Cook covered, not more than 15 minutes or until potatoes are tender.

Stir in clams, salt, pepper, Worcestershire sauce and reserved bacon. Cook and stir until bubbly. Add milk, stir and serve.