3 doz. clams in the shell
3 c. clam broth
4 slices bacon
4 tbsp. butter
4 c. milk
Salt & pepper to taste
2 tbsp. flour
2 med. onions
2 1/2 c. diced raw potatoes

Scrub clams clean with hard brush. Open with clam knife, being careful not to lose any of the liquor in the shell. Strain liquor through 2 thicknesses of cheesecloth. Grind clams. Chip bacon and onions; fry until brown. Put ground clams, potatoes, bacon and onions in kettle and cover with just enough water to cook potatoes and clams.

When done, add clam liquor, milk and seasonings. If a thick chowder is desired, make a paste of melted butter and flour; thicken to desired consistency. Add butter, salt and pepper.