1/4 lb. diced salt pork
1 c. diced onion
5 to 6 1/2 oz. minced clams or 2 to 3 doz. clams
3 med. potatoes, pared & cubed
3 c. light cream
1/4 c. butter
1/2 tsp. salt
1/8 tsp. pepper

In a 3 to 4 quart saucepan, cook salt pork over medium heat to tender fat, remove cracklings and reserve. Pour off all but 2 tablespoons fat, add onion, cook until golden. Drain canned clams; reserve. Add clam juice to onions with potatoes.

If using fresh clams, wash thoroughly. Put in a large pot or steamer. Add water to depth of 1 to 2 inches. Cover and steam until clams are barely open. Take off heat. Remove clams from shells and chop. Strain liquid and proceed as directed, using 2 to 2 1/2 cups clam broth. 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 corn sticks. 8 servings.