1 pt. clams or quahogs (chopped)
1 inch cube fat salt pork (minced)
1 onion, sliced thin
2 c. potatoes, cubed
4 c. clam broth
Salt and pepper
Bay leaf if desired (add with clam broth)

Render salt pork in a large saucepan. Add onion, cook and stir until onions are transparent. Add clam broth and potatoes. Cook until potatoes are tender. Add clams and heat. Season to taste.