1 lb. or 2 cans minced clams
2/3 c. (4 oz.) diced fat and lean salt pork
1 tbsp. butter
3 c. sliced onions
3/4 c. crumbled saltines
2 (8 oz.) bottles clam juice
2 c. water
2 to 3 c. milk or cream

Saute salt pork with 1 tbsp. of butter for several minutes until pork begins to brown. Stir in 3 cups of sliced onions. Cover and cook slowly 8 to 10 minutes until tender and translucent. Blend in 3/4 cup crumbled saltines. Add 2 bottles of clam juice and 2 cups water. Bring to boil. Add potatoes, simmer 20 minutes loosely covered.

When potatoes are done, add milk or cream and minced clams. Bring to just below the simmer. Substitute 1 to 1 1/2 lbs. fish (cod) for clams and you have fish chowder.