1/4 lb. salt pork, diced
1 c. finely chopped onion
3 c. cold water
4 c. diced potatoes (1/4 inch)
2 (8 oz.) cans chopped clams with juice
2 c. cream
1/2 tsp. thyme
Salt, pepper
2 tbsp. soft butter
Paprika

Fry salt pork in 2 quart saucepan until a thin film of fat covers the bottom of the pan. Reduce heat and stir in onion; cook until light brown. Add water and potatoes and cook until potatoes are tender. Add clams and juice, cream, thyme and heat to boiling. Season to taste with salt and freshly ground black pepper. Serve in individual bowls, dust with paprika and 1 tsp. butter. Serves 6.