2 doz. med. sized quahog clams
1/4 lb. salt pork, minced
4 c. diced potatoes
1/2 c. chopped onions
2 c. milk
1 c. light cream
3 tbsp. all-purpose flour

Scrub clams. Cover with salt water, let stand 15 minutes. Rinse, repeat twice. Remove clams and dice, reserving 1/2 cup liquor. Fry pork until crisp. Remove bits of pork, reserve and add 1/2 cup liquor, 1/2 cup water, potatoes and onions to fat. Cook covered 15 to 20 minutes. Add clams, 1 3/4 cups milk. Add flour. Stir into chowder. Heat to boil, stir occasionally. Add 1 1/2 teaspoon salt and pepper. Top with pork.