1/4 lb. salt pork (or bacon), diced
1 medium onion, diced (about 1/2 cup)
1 1/2 c. potatoes, peeled and cut into 1/2 inch cubes
2 c. clam broth (add clam juice if not enough in cans)
1/2 tsp. salt
1/4 tsp. black pepper
2 c. milk (good), light cream or half & half (better) or heavy cream (best)
4 (6.5 oz.) cans clams, drained and chopped fine (2 cups)
3 tbsp. butter

In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.