Finely diced salt pork (called fatback)
Onions, diced (a lot if you like onions)
Clams, diced and liquid saved (all you can dig or buy)
Potatoes, diced (at least double the clams)
Milk (some want to eat the base as is)
Evaporated milk (gives a different taste)
Instant potatoes (to thicken the mess)
Butter (for those who want the best)

MANHATTAN VARIETY: Add tomatoes, carrots, celery and peas. Fry the salt pork; dry, saving the fat. Fry onions in the fat (as many as you wish) until clear. Cook potatoes in the clam juice until tender. Add the clams, onions and some fat (to taste). This is your chowder base.

When ready to use, add milk and/or evaporated milk to taste. Use instant potatoes to thicken. Heat slowly to serving hot. Sprinkle each bowl with salt pork scraps and put on a pat of butter.