2 (7 oz.) cans minced clams
1/4 lb. bacon
2 c. water
5 potatoes
1/2 c. chopped onions
2 c. milk
1 c. light cream
1 1/2 tsp. salt
Dash of pepper

Drain clams reserving liquid. Fry bacon until crisp. Remove bacon; set aside. Add water, potatoes, onions, clam liquid to bacon fat. Cover and cook until potatoes are tender. Add milk, clams, cream and broken bacon bits. Heat slowly just to boil. Season to taste, salt and pepper, float butter on top of each.