1 pt. fresh clams
2-3 potatoes, diced
1 onion, chopped
2 tbsp. salt pork drippings
1/4 c. (1/2 stick) butter
2 tbsp. flour
2 c. milk
1/2 c. light cream
Salt & pepper to taste
1 tbsp. finely minced fresh parsley

Steam clams, drain, remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender. Fry onion in salt pork drippings until tender and yellowed. In the top of a double boiler melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes, until hot and thick, stirring occasionally. Add potatoes, onion, salt, pepper, parsley and clams. Cook just long enough to heat through. Yield: 1 quart.