8 Quahog clams
1/4 lb. salt pork
8 med. size potatoes, peeled & cubed
1 lg. onion, peeled & chopped
1/2 c. butter
1/4 c. flour
1 qt. milk
Salt & pepper to taste

Scrub sand from clams, rinse in cold water. Place in pan with salt pork, add enough water to cover, bring to boil and simmer gently until clams open. Remove from water, cool, then remove clams from shell and chop fine. Reserve clam water. Peel and cube potatoes, cover with water, cook until tender.

Saute chopped onion in butter until smooth. Add flour and stir until smooth. Add potato water slowly to onions and flour to prevent lumps. Add potatoes, add clams, salt pork and clam water. Add milk, season to taste, let set at least 1 hour before serving. Heat through (do not boil) and serve with crackers.