5 pieces of bacon or 1/4 lb. salt pork, cut in sm. pieces
4 med. onions, chopped
10 to 20 quahaugs
5 lbs. potatoes, peeled and cut into bite size pieces
1 can tomato soup
1 can stewed tomatoes

In a large Dutch oven, steam quahaugs in 1 inch of water. Steam 7 or 8 minutes or until they open. Remove quahaugs leaving juice in pan. Grind quahaugs in a rough grinder In separate pan, fry bacon, or salt pork, the brown onions in the fat. Put bacon (salt pork), onion, and potatoes in pan of quahaug juice. Add water to fill pan 1/2 to 3/4 full. Add quahaugs and cook until potatoes are tender, 30 to 45 minutes. Add stewed tomatoes and tomato soup, and cook 5 minutes more. Remove from heat and let set to enhance flavor.