1 pt. clams or Quahaugs in their liquor
1/4 lb. fatback, diced
1 med. onion, finely diced
8 lg. potatoes, diced
Salt & pepper to taste
3 1/2 c. milk
3 tbsp. butter

Chop clams or quahaugs and set aside. Fry the fatback until brown and crisp at a low heat. Drain on paper towel. Saute the diced onions, add potatoes and enough water to cover the potatoes. Boil until the potatoes are firm but cooked. Add chopped seafood and its liquor. Bring back to a slow boil. Add milk, salt, pepper and butter. Bring back to near boiling. Serve hot. Season to taste.