1/4 lb. salt pork, diced
4 lg. onions, minced
4 lg. potatoes, cubed
2 bottles clam broth
2 (10 oz.) cans baby clams
2 lg. cans evaporated milk
White pepper to taste
Black pepper to taste
Sherry (optional)

In a large heavy saucepot, fry salt pork until golden brown. Add onions and saute until soft and yellow. Drain liquid from the clams into the pot, add the broth. Add potatoes and simmer until potatoes are just tender. Add clams, milk and seasonings. Reheat almost to boiling point, but do not boil (or refrigerate and reheat the next day).