4 tbsp. finely cut bacon
Sm. to med. onion, chopped
2 (7 oz.) cans minced clams, lobster or other seafood
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped onions
1/2 c. sliced celery
1 1/2 c. boiling water
2 c. milk (or more to suit taste)
1 tsp. salt
Dash of pepper

Cook bacon slowly in pan until fat begins to fry out; add onions and cook over low heat until yellow. Add liquid from seafood, water and vegetables. Cook until potatoes are tender, about 10 minutes.

I put carrots in first since they usually take a little longer to cook. Just before serving, add seafood, milk, salt and pepper. Heat to boiling, stirring occasionally. Add thickening if desired. Serve immediately. NOTE: Butter may be used in place of bacon.