1 Slice Bacon
2 Tablespoons Onion
1 Sm Potato
1/2 Cup Water
1/2 Teaspoon Salt
1 Dash Pepper
1 Can Minced Clams
1 Cup Milk
1 tbsp Butter
Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving
From: Charlotte Grunwald’s Private Collection of Authentic New England Cooking