3 qt. quahogs
1/2 lb. salt pork (without meat strip)
4 med. onions
2 cans tomato soup
10 lbs. potatoes

Scrub quahogs before cooking. Steam quahogs until they open. Ground quahogs; strain juice through a dish towel and save juice. Grind salt pork on onions; fry slowly until onions brown. Be careful not to burn onions. Cube potatoes.

Put ground quahogs, salt pork and onions into quahog juice, add tomato soup and potatoes. Cook on low until potatoes are tender. Salt and pepper to taste.