Serve 6 to 8

Ingredients:

• 1 pint quahog meat and liquor (usually about 18 to 24 clams)
• ¼ pound salt pork, diced
• 2 quarts of water
• 6 medium onions, diced
• Salt, if desired, to taste
• Sprinkling of freshly ground black pepper when served

Preparation:

You may choose to either steam the clams open, or manually open them with a knife. Either way you do it, make sure to scrub the clams beforehand. As soon as the shells open, remove from the heat and let it cool. If this is not done the clam meat  will harden. Throw away the shells and reserve the meat. Save the clam broth that collected in the steamer and strain through cheesecloth.

Wash the salt pork that will be used and dice. Then put in a skillet until the fat has rendered, and then lower the heat or else it will burn. Remove the pork husk  and set aside. Then bring about 2 quarts of water to a boil and add potatoes and the pork husks. Cook this over medium heat until the potatoes are tender but not mushy.

cook the onions in the fat that was rendered, over medium heat until they are soft and colorful. When the potatoes have cooked, remove the pan from the heat and add the clams and the clam broth. Then add in the onions and the rendered fat. Season to taste if desired. Boil this chowder for another four minutes, and then turn off the heat. Let the chowder set for about an hour. If it is kept warm on the stove it will gain more and more flavor!

You are now ready to serve, ladle the chowder into bowls and add some pepper to each bowl as well as some crackers.