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3 slices bacon
1 medium onion
2 large potatoes
1 can clams
milk (about 2 c.)

Dice bacon and fry; set aside. Saute diced onion until
transparent. Dice potatoes and add to onion and bacon with the
juice from the can of clams. Add enough water to cover the
potatoes. Cook until potatoes are done. Add approximately 2
cups of milk and a chunk of butter. Thicken to your liking.
Season with salt and pepper to taste. Add clams last just to
heating point. Sprinkle with parsley.

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