12 lg. clams
1/4 lb. bacon fat or salt pork
2 med. onions, chopped
3 med. potatoes, cubed
Salt & white pepper
2 tbsp. cornmeal or all-purpose flour
1 c. light cream

Scrub clams and steam in enough water to cover. Remove clams from shells, chop fine, reserve. Strain the liquid; add enough water to make 6 cups.

Cut bacon or pork in 1/2 inch cubes. Fry until crisp. Add onions, potatoes, clams and liquid. Simmer until potatoes are done. Add salt and pepper. Mix flour and cornmeal with a little cold water and stir into chowder. Add cream.

Scallops can also be added to this chowder.