1/2 lb. salt pork or fat back, cut in cubes
1 med. onion, chopped
3 c. peeled & cubed potatoes
3 c. clams (canned or fresh)
1 1/2 c. water
1 pt. heavy cream (N.B N.E. style only)
1 sm. sweet green pepper, chopped (N.B Manhattan style)
1 tbsp. parsley
Pepper to taste
2 tbsp. cornstarch, optional
1/2 c. hot water, optional

Basic Stock: In large heavy bottomed pot, saute salt pork cubes until bacon like consistency. When browned, remove pieces from pot and saute onion until cooked. Add clam juice, water, potatoes and clams. Bring to a boil until potatoes are cooked through.

New England Style: Add 1 pint of heavy cream slowly to soup stock. Serve with pot of butter and oyster crackers.

Manhattan Style: Saute pepper with onion and then proceed with stock. Add parsley with potatoes.

For a thicker soup (either style) dissolve cornstarch in hot water and add to hot soup, stirring over low heat. Heat until thickened. Serves 6-8.