3 (10 1/2 oz.) cans minced clams, drained (reserve liquid)
Water
1/4 lb. salt pork or bacon, diced fine
1 lg. onion, chopped (1 cup)
3 lg. potatoes, diced (3 cups)
1 tsp. salt
1/4 tsp. white pepper
2 c. milk
1/4 c. butter
2 tbsp. parsley, chopped

Add enough water to clam liquid to make 2 cups; reserve. Fry pork in large kettle over medium heat until crisp and golden. Remove with slotted spoon and reserve. Drain off all but 2 tablespoons fat and saute onion until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Add clams, milk and butter; reheat but DO NOT BOIL. Sprinkle with pork and parsley. Makes 2 1/2 quarts.