8 slices bacon, chopped
1 1/2 to 2 c. chopped onion
3 (6 1/2 oz.) cans chopped clams
1 bottle clam juice
4 potatoes
Salt and pepper
1-2 tsp. Worcestershire
2 tbsp. butter
6 c. milk
Parsley garnish

Cook bacon and onion in large soup pot. Cook until bacon is done and the onions are transparent. Add juice form the 3 cans of clams and 1 bottle clam juice. Add 4 potatoes, cubed and salt and pepper to taste. Cook until potatoes are tender. Add Worcestershire, clams, butter and milk. More milk may be added, if you like it thinner. Heat, don't boil. Put parsley on top to serve. Can be simmered for an hour or so.