1/4 cup bacon or lean salt pork, cut-up 1 medium onion, chopped 2 cans (6 1/2 ounce size) minced clams, drained and liquid reserved 1 medium potato, diced 1/2 teaspoon salt 1 dash black pepper 2 cups milk
Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp.
Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.
Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).