3 to 4 dozen chowder clams
1 1/2-inch cube salt pork
3 to 4 onions, sliced
4 c. potatoes, peeled and cubed
salt and pepper
4 c. scaled milk
4 tbsp. (1/2 stick) butter
oyster or common crackers

Steam clams to open. Remove from shell. Reserve clam broth/liquor. Take out black part of stomach and chop clams. Cut salt pork into small pieces and fry. Remove pork scraps (set aside) and add onions. Sauté 5 minutes and strain into stew pan. Parboil potatoes 5 minutes. Drain and add to stew pan. Add clams, sprinkle with salt and pepper, add clam broth (approximately 4 cups) and heat. Add milk and butter, simmer. Do not let it boil. Serve with oyster or common crackers and reserved pork scraps.

Submitted by: Melinda Robinson