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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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