1 lg. onion, chopped
2 cloves garlic, minced
6 tbsp. butter, divided
3 cans minced clams, (8 oz.), drained
2 c. clam juice
3/4 c. diced salt pork
2 med. potatoes, cubed
2 c. half & half
Salt and white pepper, to taste
Chopped parsley
Chopped chives

Saute onion and garlic in 2 tablespoons butter for 5 minutes. Add clams and clam juice; cover and cook over low heat 10 to 15 minutes. Fry salt pork until golden brown, drain well on paper towels. Cook potatoes in boiling water until barely done; drain. Add salt pork and potatoes to clams. Gradually stir in half & half; heat thoroughly but do not boil. Add salt and pepper to taste. Thinly slice 4 tablespoons of butter and float on top of chowder. Sprinkle each serving with parsley and chives. Yield: 6 to 8 servings.