20 quahogs
3 slices salt pork, chopped fine
3 onions, chopped fine
6 potatoes, cubed
Freshly ground black pepper

Scrub clams well to remove grit and put in a pot with water to cover. Steam clams until they open. Strain water through cheesecloth and reuse to boil potatoes.

Fry salt pork until crisp and add onions, sauteing until tender.

Remove clams from shells and chop them. Add salt pork, onions and clams to water and potatoes. Add pepper to taste and more water if necessary. Serves 4 to 6.