Serve 4

Ingredients:

• 3 quarts Duxbury clams (still in shell)
• 1 stalk celery
• 2 medium sized onions
• ¼ pound salt pork, chopped
• 2 medium sized potatoes
• 1 cup heavy cream
• Salt and pepper

Preparation:

Steam all of the clams with celery stalk in some water ( do not allow it to burn) do this until you have acquired about a container of clam broth. Next, cut the potatoes into slices, and finely chop the onions, then saute it all in salt pork fat ( make sure it does not become brown). Then, add the clam broth, and let it cook on low heat for about 30 minutes. Remove from heat and add cream slowly, stirring always. Then add some of the clams, for a garniture. Season it all and serve with crackers.