4 cups peeled diced raw potatoes
2 1/2 cups water
1 tsp. salt
4 slices bacon
1/2 cup chopped onion
1 7/8 cups undiluted Carnation Evaporated Milk
2 cups minced clams and liquid
1/4 cup fined cracker crumbs

Makes 2 Quarts

Recipe from Cooking with a Velvet Touch (1964)

Cook potatoes, water and salt together in large saucepan over med. heat until potatoes are tender, about 20 min.  Do not drain.  Cut bacon into small pieces.  Pan fry until partially cooked; add onion and sauté until onions are transparent and bacon cooked.  Add Carnation, bacon, onion, clams and liquid to cooked potatoes.  Mix well.  Heat to serving ( don't boil).  Just before serving, stir in crumbs.