3-4 c. clams, chopped, save liquid (If using canned, 3 cans)
1 lg. handful minced salt pork
2 handfuls chopped onions
3-4 c. diced potatoes
Water
Finely chopped parsley
Fresh ground pepper
5 good dashes basil
3 dashes thyme
3 dashes marjoram
1 pt. heavy cream
1/2 pt. milk
1 stick butter
1-2 dashes paprika

1. Chop, dice the clams, salt pork, onions, potatoes.

2. Brown the salt pork in a large pot and add onions when salt port starts to brown. Cook over medium heat until onions are translucent.

3. Discard excess fat, add potatoes and clam liquid (not clams). Add enough water to cover entire mixture (cover and simmer).

4. Simmer until potatoes are soft (15-20 minutes).

5. Add clams and parsley, basil, pepper, marjoram, thyme.

6. Simmer and cook for 5 minutes.

7. Add cream, milk and butter, but do not boil.