1 qt. clams, shelled
1/4 c. salt pork
3/4 c. chopped onion
4 c. diced potatoes
3 c. water
1/3 c. slab bacon oil
1/2 c. chopped celery
1/2 c. chopped carrots
2 1/2 c. scalded milk
1/2 c. cream
2 tbsp. butter

Drain and chop clams, reserving the liquid. Cook salt pork at low heat until well crisp. Add onions and bacon fat. Cook on low heat until clams are done. Add potatoes and carrots and celery. Add clam broth. Add chopped clams and simmer for 20 minutes. Add scalded milk and cream, cook gently, about 20 minutes; add butter.