1 pt. fresh clams
2-3 Maine potatoes, diced
1 med. onion, chopped
2 tbsp. salt pork drippings
1/4 c. (1/2 stick) butter
2 tbsp. flour
2 c. milk
1/2 c. light cream
Salt and pepper to taste
1 tbsp. fresh parsley

Steam clams, then remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender. Fry onion in salt pork drippings until tender and yellowed. In top of double boiler, melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes until hot and thick, stirring often. Add potatoes, onion, salt, pepper, parsley and clams. Cook long enough to heat through. Serve with crackers. Makes 1 quart.