3 cans (10-12 ounces each) minced clams, drained (reserve liquid)

1/4 pound salt pork or bacon, diced fine

3 large onions, chopped

3 large potatoes, diced

1/4-cup butter or margarine

2 cups milk

1/4-teaspoon white pepper

1-teaspoon salt

Water

2 tablespoons chopped parsley

Add enough water to clam liquid to make 2 cups; reserve. Fry pork on large skillet over medium heat until crisp and golden; remove with slotted spoon and reserve. Drain off all but 2 tablespoons fat and sauté onions until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper. Bring to boil, cover and simmer until potatoes are tender, about 20 minutes. Add clams, milk and butter; re heat but do not boil. Sprinkle with pork and parsley.

Makes about 2 1/2 quarts