1/8 lb. butter
2 qt. frozen quahogs (or canned clams), chopped and with juice
7 1/2 lbs. potatoes
2 1/2 lbs. onions
1/2 lb. salt pork, diced
Salt and pepper to taste
1/2 lg. can milk
1 qt. milk

Fry salt pork until golden brown, add butter to melt and then onions and a small amount of water. Cook until onions are soft. Add quahogs. Salt and pepper to taste. Add diced potatoes, cover with water and cook until the potatoes are done. Before serving, add milk. Best cooked the day before. Serves 30 people.