Chop Finely: 2 inch cube of salted pork or 3 slices of bacon and 1 large onion.

Saute pork or bake real slowly. Take out bacon. Stir onions and clams (but not juices). Cook slowly for 5 minutes. Add 3 tablespoons flour. Heat and stir in clam juice. Peel and dice 2 cups potatoes. Add potatoes, 3 cups cooked or canned tomatoes, 1/2 bay leaf and 1/4 cup catsup.

Cover and simmer until potatoes are done. Add pork or bacon and 3 tablespoons butter. Pour in 4 cups of hot (not boiling) milk. Simmer 3 minutes. DO NOT LET THIS MIXTURE BOIL. Serve with oyster crackers. Chowder is always better the second day.

NEW ENGLAND CLAM CHOWDER: Same as above, but omit tomatoes and catsup.