1/4 c. finely, diced salt pork (2 oz.)
1/4 c. chopped onion
2 c. cubed potatoes
1 c. boiling water

Cook pork in a heavy saucepan until golden brown. Add onion and cook until transparent. Add potato and water and cook, covered, until potato is tender. Add clams, juice and scalded milk and heat only to serving temperature. Serve in warm bowls or cups with a garnish of finely chopped parsley. Yield: 4 or 5 servings.