2 slices bacon
1 c. finely chopped onions
2 c. cubed pared potatoes
1 pt. shucked fresh clams or 2 (10 1/2 oz.) cans minced clams
2 c. Half and Half
2 tbsp. butter

Chop bacon coarsely. Saute in large kettle until almost crisp. Add onion; cook about 5 minutes. Add potato, salt, pepper and 1 cup water. Cook, uncovered, 15 minutes or until potatoes are fork tender. Meanwhile, drain clams; reserving clam liquid. Chop clams coarsely, add clams, 1/2 cup clam liquid, the Half and Half and butter to kettle; mix well. Heat about 3 minutes, do not boil. Makes 4 servings.