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

In a 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; bring 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.