1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 tsp. salt
Pinch pepper
1/2 cup water
1 (6-1/2-oz.) can chopped clams, drained
2/3 cup milk
Just enough chicken broth to cover potato and vegetables
1 tbsp. butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional
In a small saucepan, cook potato, onion, salt and pepper in minimal amount of
chicken broth until vegetables are tender (do not drain).
Add clams, milk, butter and bacon; heat through (do not boil).
