1 lb. salt pork
1/4 c. flour
6 medium potatoes
1 stick butter
1 pt. heavy cream
pepper
4 large onions
1 qt. water
6 cans clams
1 tbsp. parsley
salt

Cut salt pork into 1/2-inch cubes and fry until golden brown. Chop onions into 1/4 sections and stir into salt pork; do not remove pan drippings. Cook until onions are transparent. Stir flour into onion and salt pork mixture to make a roux. Add water and stir until smooth. Cook until mixture thickens. Decrease heat slowly and add clam broth and clams. Chop potatoes into 1-inch cubes and add to chowder. Cook for approximately 1/2 hour, until potatoes are fork-tender. Add 1 stick of butter, salt, pepper and parsley. Cook another 15 minutes. Add cream. Keep on low heat until served.