Ingredients:

• 4 oz. or so salt pork chopped into tiny pieces
• 1 medium onion(sweet or yellow)
• 6 russet baking potatoes
• about a pint of milk or water
• 2 sticks of butter
• 7 cans chopped clams
• 4 quarts whole cream
• scallions (optional)
• Really good bread (not optional)

Directions:

Chop onion into small pieces and set aside. Peel and chop potatoes into small, bite-size pieces. Place the potatoes in a large pot. Open the cans of clams, making sure to cut the lid of the can all the way off. Use the lid from the can to drain the liquid from the cans into the pot of potatoes. Drain all the cans into the potatoes and set the clams aside in a bowl. Add milk or water to the pot to cover the potatoes.

Heat the potatoes on medium-high. Once they start to boil, cook for about 10 minutes, stirring occasionally. You’ll want the potatoes to be just slightly undercooked so they’re not too mushy. Drain the potatoes and reserve a cup of the cooking liquid.

In a large stock pot add the salt pork and cook until the fat is rendered and the pork is crisp. Add in the onions and a stick of butter. Cook until the onions are translucent and soft.

Add in the reserved cooking liquid, clams and another stick of butter. cook down a little bit.

Add in the cream and potatoes and reduce the heat.

*VERY IMPORTANT: DO NOT BOIL. If you bring the mix to a boil, the fat will separate and cause the cream to curdle and you’ll have to throw the whole thing out.

Cook on low until heated through. Take off the burner and let sit for 30 minutes. Gradually reheat before serving and add scallions if you wish. Salt and pepper to taste. Serve with good quality bread.