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).