Serves 6

Ingredients:

• 1 quart shucked clams
• ¼ pound salt pork, diced
• 1 large onion, finely sliced
• 3 medium – sized potatoes, sliced thin
• ½ tsp salt
• 1/8 tsp pepper
• 4 cups milk
• 6 split common crackers
• 2 Tbs butter

Preparation:

Split each clam’s head, so that its open flat. Rinse it in clam liquor to remove the grid, also remove the black cap. Then separate the soft part from the firm part. Save about a cup of the fattest clams. Squeeze out the dark part of the soft part with your thumb and forefinger. Then chop the firm body parts. Strain about 1/2 cup of the liquid. Cook the salt pork and remove when crisp. Then saute the onions, add the potatoes, and the salt and pepper. Stir this often, for about 10 minutes. Then add in the chopped clams and the liquid. Cover it all with water and allow it to cook for twenty minutes. Then add in the cleaned soft part of the clams and cook for a bit longer. When the clams become tender, add the milk and crackers. Remove from heat and allow the chowder to set and “ripen” for an hour.