2 cans diced clams (or fresh clams if available)
1/4 lb. diced salt pork
2 c. diced potatoes
1/2 c. onions
1 c. milk
1 can evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter

Fry salt pork until crisp. Reserve bits of salt pork and drain on paper towel. Add clam juice, 1 1/2 cups water, potatoes, and onion to fat. Cook covered for 15-20 minutes (until potatoes are cooked). Add clams, milk and evaporated milk. Heat to boil, stirring occasionally. Add salt, pepper and butter. Top with bits of reserved pork.