Instructions: Saute bacon in large, heavy pan until almost crisp. Add onions and cook few minutes until transparent but not brown. Add cubed potatoes, salt, pepper and 1 cup water. Cook, uncovered, 15 minutes or until potatoes are fork-tender.

Meanwhile, drain clams, reserving clam liquid. Chop clams coarsely. Add clams, 1/2 cup clam liquid, milk or cream and butter to pan. Mix well. Heat about 5 minutes but do not boil.

This recipe yields 4 servings.

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