1/4 lb. diced salt pork
1 c. onion, diced
2 to 3 oz. clams
3 med. potatoes, pared & cubed
3 c. light cream
1/4 c. butter
1/2 tsp. salt
1/8 tsp. pepper

In a saucepan, cook salt pork to render fat; remove cracklings and put to the side. Pour off all but 2 tablespoons fat, add onion and cook until golden. Wash clams thoroughly. Put in large pot or steamer. Add water (1 or 2 inches). Cover and steam until clams are barely open. Take off heat. Remove clams from shells and chop. Strain liquid, keeping 2 to 2 1/2 cups of clam broth. Bring onions and potatoes mixture to a boil using broth and cook until potatoes are tender, about 10 minutes. Add chopped clams, cream, butter, reserved cracklings and seasonings. Heat but DO NOT BOIL. Makes 8 servings.