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Drain clams and save liquor. Add in enough water to make a cup. Chop clams.
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Fry bacon until lightly browned, and add in onion. Cook until tender.
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Add in clam liquor, potatoes, seasonings, and clams. Cook until fork tender.
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Add in the milk. Stir and heat through.
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Garnish with chopped parsley; serve hot.