2 small or one large can of chopped clams
2 slices of bacon
1 Tbs butter
1/2 medium onion
1 small baking potato
clam or fish broth, lobster broth, or bottled clam juice or even water
milk, half-and-half, or cream
more butter
salt (if necessary) and pepper

Drain claims, reserving liquid. In heavy pot, cook bacon until crisp. Remove and drain, keeping about 1 Tbs of bacon fat in pan. Peel onion and slice thinly. In the bacon fat and a Tbs of butter, cook onion until translucent. Peel and cube potato. Add to pot and cover with reserved clam juice from cans and enough broth to cover the vegetables. Cook until potato is tender but still holds the shape of cubes. Add clams and crumbled up bacon. Add milk until it's the right color and flavor. If desired, add a bit more butter. Taste for salt and pepper.

Heat gently until hot but not boiling. Serve.