1/4 lb. diced salt pork
1 c. diced onion
5 (6 1/2 oz.) cans minced clams
3 med. potatoes, pared and cubed
3 c. light cream
1/4 c. butter
1/2 tsp. salt
1/8 tsp. pepper

In 3-4 quart saucepan, cook salt pork over medium heat to render fat; remove cracklings and serve. Pour off all but 2 tablespoons fat; add onion and cook until golden. Drain canned clams, reserve. Add clam juice to onions with potatoes. Bring onion and potato mixture to a boil; cook until potatoes are tender, about 10 minutes. Add chopped clams, cream, butter, reserved cracklings and seasonings. Heat but do not boil. Serve with cornsticks.