This is the real deal but he/she left out an important step. The first thing done is to slowly fry the salt pork, which is finely chopped or ground, until it has rendered all it's fat and there is nothing left but the brown bits and melted fat in which you then saute the onions. The rest is as recipe says.....but if you want a thicker chowder take 3/4 cup of oyster crackers and finely grind and add it to pot same time as potatoes stirring rapidly so it does not clump up. The traditional recipe used Pilot Crackers (hardtack) to thicken but you cant find them anywhere. It also slightly rounds out the flavor so I always add them, and also serve them aside the bowl.