2-3 qt. chowder clams, steamers
3-4 lg. potatoes, peeled and cut into wedges
Sm. amount of cubed salt pork
2 qt. milk
1 can evaporated milk
1 lg. onion, diced
4 tbsp. butter
Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork.

Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and bring back to simmer point over low heat; do not boil. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.