1/4 lb. diced salt pork
1 c. diced onion
5 (6 1/2 oz.) cans minced clams (or 2-3 doz. fresh clams)
3 potatoes, pared & cubed
3 c. light cream
1/4 c. butter
1/2 tsp. salt
Pepper to taste

Cook salt pork over medium heat to render fat; remove cracklings and reserve. Pour off all but 2 tablespoons fat, add onion and cook until golden. Drain clams and reserve juice. Add juice to soup pot and add potatoes. Cook until potatoes are tender, 10 minutes. Add clams, cream, butter, reserved cracklings, and seasonings. Heat but do not boil.