Pour the liquor from the clams into an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized onions, all thinly sliced; also add the crisp bits of bacon and fat, which had fried out from the bacon, to the clam juice.

Cook all together slowly or simmer 3 or 4 hours.

Add water to the clam liquor occasionally as required.

Ten or fifteen minutes before serving add 1 cup of hot water and the chopped clams (clam juice if too strong is liable to curdle milk).

Allow clams to cook in the clam broth 10 to 15 minutes.