2 dozen lg. chowder clams or 3 (10 1/2 oz.) cans minced clams
1/2 lb. lean salt pork, diced
1 c. chopped onion
3 c. diced, peeled potato
1 tsp. salt
1/4 tsp. white pepper
4 c. clam liquid
2 c. light cream
2 c. milk
2 tbsp. butter
Paprika

Steam open chowder clams. Strain and reserve liquid. If canned, strain clams and reserve liquid. Fry pork in large kettle until golden. Remove pork and reserve. Drain off all but 1/4 cup fat. Add onion and saute 5 minutes. Add potato, salt, pepper and clam liquid. (Add water to clam liquid if amount is less than 4 cups.) Simmer until potato is tender. Add clams, cream, milk and butter. Top with crisp pork and sprinkle with paprika. Makes 3 quarts or 6 servings.