1 qt. quahog (lg. clam) meat with juice
1 qt. potatoes, diced
1 qt. onions, chopped
4 to 6 oz. salt pork
1 pt. heavy cream
1 can tomatoes

Chop clam meat in processor. In large deep pan, saute clams with their juice. Saute onions in a little butter until soft. Add to clams and broth. Chop salt pork in food processor. Saute. Drain well and add to clams. Boil potatoes for 10 minutes in enough water to cover. Add potatoes and their water to clam mixture. Add the heavy cream and tomato soup. Reheat when ready to serve. Best served the day after it is made.