1 qt. shucked clams with liquor
3 slices salt pork, diced
2 sm. onions, minced
2 med. potatoes, diced
1 bay leaf
1 c. water
3 c. milk, scalded
1 1/2 c. half and half cream
1/4 c. butter
Salt & freshly ground pepper to taste

Drain clams, reserve liquor. Chop coarsely. Fry salt pork slowly in kettle until all fat is rendered. Add onions and saute until golden. Add potatoes, bay leaf and water. Simmer until potatoes are tender. Strain reserved clam liquor. Stir into potato mixture with milk, cream, butter and chopped clams. Add seasonings, simmer 15 minutes. Remove bay leaf before serving. 6 to 8 servings.