6 lg. potatoes, diced
1/4 lb. salt pork
1 qt. milk
3 tbsp. butter
1 1/2 qts. quahogs
1 lg. onion, diced
1 qt. water

Open quahogs and drain, but preserve the liquid. Clean the quahogs and grind in a coarse food chopped. Cube the salt pork, then fry it to a golden brown. Add onions and fry until soft.