1/4 lb. salt pork, diced
6-7 lg. potatoes, diced
2 lg. onions, diced
1 qt. milk
1 qt. ground quahogs, with liquid
Salt and pepper
2 tbsp. butter

Fry salt pork until golden brown. Remove from pan and add onions to fat. Cook until soft and translucent. Return pork to pan with potatoes and seasoning, and enough water to cover (using some from the quahogs). Bring to a boil, reduce heat, and simmer for 25-30 minutes or until potatoes are tender. Add quahogs; turn off heat. Warm the milk and add it to chowder. For a richer chowder, use half evaporated and half fresh milk. Add butter just before serving. Serves 6- 8.