9-10 quahaugs (hard shell clams)
4 c. diced potatoes
1/4 lb. fat salt pork, ground up
1 lg. onion, chopped
4 c. milk
3 tbsp. butter

Boil quahaugs in just enough water to cover pan bottom just until shells open easily. Save water.

Fry onion and pork until crisp and light colored. Add clam water, chopped clams and potatoes, cook until potatoes are soft. Add milk, butter and salt and pepper to taste. Do not boil.