Clam Chowder

1/2 peck clams in the shell

4-5 medium potatoes, diced

3 slices salt pork, diced

3 onions, sliced

Salt and pepper to taste

1 quart milk

2 tbsp butter

Wash clams well. After washing, leave in water for a few minutes; if any are

dead, they will rise to the surface. Discard badly broken and dead clams.

Put clams in a large kettle over high heat for about 20 minutes or until shells

are well opened (do not add any water). Remove shells; reserve liquor. Discard

coarse coverings from clams; cut off black necks with scissors. Put potatoes in

a soup kettle with enough water to cover. Bring to a boil; simmer. Saute salt pork

in a skillet until pork is crisp and fat is rendered. Remove bits of pork; reserve.

Saute onions in fat in skillet until lightly browned. Add onions to potatoes.

Strain and add reserved liquor. Season with salt and pepper. Simmer for

10 minutes, or until vegetables are tender. Add clams and milk. Heat thoroughly,

but do not boil. Add butter and reserved stock.