1/4 lb. diced salt pork
1 c. diced onion
5 (6 1/2 oz.) cans minced clams or 2-3 dozen clams
3 med. potatoes, pared & cubed
3 c. light cream
1/2 c. butter
1/2 tsp. salt
1/8 tsp. pepper

In a 3 or 4 quart saucepan, cook salt pork over medium heat to render fat; remove cracklings and reserve. Pour off all but 2 tablespoons fat; add onion and cook until golden. Drain canned clams; reserve. Add clam juice to onions with potatoes. If using fresh clams, wash thoroughly. Put in a large pot or steamer. Add water to a depth of 1 or 2 inches. Cover and steam until top clams are barely open. Take off heat. Remove clams from shells and chop. Strain liquid and proceed as directed, using 2 to 2 1/2 cups clam broth.

Bring onion and potato mixture to a boil; cook until potatoes are tender, about 10 minutes. Add chopped clams, cream, butter, reserved cracklings and seasonings. Heat but do not boil. Serve with corn sticks. Makes 8 servings.