1 qt. clams in their juice
1/4 to 1/3 lb. salt pork, cut into dice
2 lg. onions
2 c. raw diced potatoes
3 c. milk
1 c. cream
Fresh ground pepper
Salt, if necessary

Chop clams finely or put through a coarse meat grinder. Do not use processor. Strain clam juice through cheesecloth to remove sand. Saute pork slowly until crisp and light brown. Put aside.

Saute onions in fat until golden. Pour off all but 2 tablespoons of fat. Add potatoes and juice from clams. Cook until potatoes are done. Add milk, cream, clams, pepper. Heat carefully, do not let mixture boil or it will curdle (a no- no for chowder).

When ready to serve, add a lump of butter and a spoonful of reserved pork scraps to each bowl. Serve with large round pilot crackers.

IMPORTANT: Chowder should be made a day ahead to ripen; refrigerated. You may thicken if you wish, although it is not necessary. When using fresh clams, place in pot with 1-2 inches of water. Cover and steam until tops of clams are barely open.