4 slices fatback, skinned (salt pork), chopped fine
1 med. onion, chopped
7 oz. can minced clams (drain but keep juice)
1 med. potato, cubed fine
2 1/2 c. milk
1/2 c. cream

Fry fatback and onion together until onion is tender. Add potatoes and clam juice and just enough water to cover potatoes. Simmer until potatoes are tender (10-12 minutes). Add clams, milk, salt and pepper. Heat through. Serve with butter and crackers. For those cool nights prowling around the Manhattan shore.