1 qt. hard-shelled clams
1/2 lb. salt pork, diced
3 onions, finely chopped
2 c. boiling water
3 potatoes, finely diced
1/2 tsp. freshly ground black pepper
3 c. milk
2 c. heavy cream
Salt to taste

Scrub the clams and open them, reserving the juice. Chop the clams and save the juice. Saute the salt pork in a large pot until it is light brown; pour off most of the fat. Add the boiling water, potatoes, pepper, and clam juice.

Cover and cook over medium heat for 20 minutes. Add the clams, milk, and cream, stirring gently. Cook over low heat for 15 minutes, being careful not to let the soup boil. Season to taste with salt and black pepper.