4 qts. littleneck clams (about 1 2/3 c. cooked and chopped)
1 clove garlic, chopped
1 c. water
2 oz. salt pork, finely chopped
2 c. chopped onions
3 tbsp. flour
1 1/2 lbs. potatoes, peeled and cut into 1/2 inch cubes
4 1/2 c. reserved broth from steaming clams
3 c. fish stock or bottled clam stock
2 c. light cream
Oyster crackers

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6-10 minutes, depending on their size. Drain and shell the clams, reserving the broth. Mince the clam flesh and set aside. Filter the broth through a coffee filter or cheesecloth and set aside.

Slowly render the salt pork in a large heavy pot. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes. Stir frequently or until cooked through, but not browned. Stir in the flour and cook, stirring for 3 minutes. Whisk in the reserved clam broth and fish stock.

Bring the liquid to a boil, add the potatoes, lower the heat and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, salt pork cracklings and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side. Serves 8-10.