12 quohogs (chowder clams)
1/4 lb. salt pork
1/4 lb. bacon
3 med. onions
6 carrots
1/2 bunch celery
10 med. potatoes

Wash clams with vegetable brush, put in pot with cover. Add 2 quarts water. Steam clams until open. Take clams out of shell and save liquid. Dice up salt pork and fry up in frying pan. Chop up bacon and put in with cooked salt pork. Chop up onions, put in pan and cook until onions are browned.

Take the liquid from clams and add cut up celery and carrots and boil. Chop up clams. Add to liquid. Add onions, salt pork and bacon. After celery and carrots are partially cooked pare and dice potatoes. Add to broth. Cook until vegetables are done. Season to taste.