4 doz. soft-shelled steamer clams
1/4 c. shredded salt pork
1/2 c. chopped onion
2 tbsp. flour
1 1/2 c. peeled, diced raw potatoes
1 1/2 c. light cream
Cayenne pepper to taste

Wash and scrub clams well. Barely cover with cold water in large pot and bring to a boil. Skim. Simmer for 10 minutes. Drain clams, reserving broth. Discard shells, necks and black thread of clams. Separate hard membrane from soft stomach and place each in separate bowls of cold water.

Slowly fry pork until crisp. Remove pieces and save for garnish. Saute onions in fat until tender. Stir in flour and cook over low heat a few minutes. Add clam broth, chopped membranes and potatoes. Simmer 30 minutes. Add cream, clam stomach and pepper. Garnish with crisp pork pieces. Serves 6.