1 lb. bulk pork sausage or salt pork
2 onions, chopped
6 to 8 red potatoes, chopped
2 to 3 cans baby whole clams, drained (reserve clam juice)
1 pt. half and half plus 2 to 3 cans evaporated milk
2 to 3 bay leaves
1 to 2 or more marjoram
1 to 2 tsp. salt or seasoned salt, pepper and sugar
garlic salt (optional)
Tabasco sauce

Sauté sausage; cook thoroughly. Add 2 to 3 tablespoons butter. Sauté onions. Add clam juice, seasoning and potatoes; cook for 5 to 6 minutes. Cover potatoes with water and simmer for 30 to 40 minutes until potatoes are tender. Add half and half and evaporated milk and clams; heat through, but don't boil (makes the clams tough!). You may thicken the chowder with flour and water mixture if you like a thicker soup. Add a few drops of Tabasco to add flavor. Enjoy.

Serves 10 to 12.