3 cans minced clams or 1 1/2 pts. fresh minced clams with liquid
1/2 lb. lean salt pork, diced
1 c. chopped onion
3 c. diced, pared potatoes
1 tsp. salt
1/4 tsp. white pepper
2 c. half & half
2 c. milk
2 tbsp. butter
Paprika

Strain clams; reserve liquid. Measure liquid; add water if amount is less than 4 cups. Fry pork in a large kettle until golden. Remove and reserve. Drain off all but 1/4 cup fat. Add onions and saute 5 minutes. Add potatoes, salt, pepper, and clam liquid. Simmer until potatoes are tender. Add clams, half & half, milk, and butter. Reheat, but do not allow to boil. Top with crisp pork and sprinkle with paprika. Makes about 3 quarts.