Yankee Quahog Chowder - cooking recipe

Ingredients

1/4 lb. fat salt pork, sliced thin
1 large onion, diced
12 to 15 quahogs (chowder size), shucked
water
1 or 2 medium to large potatoes, peeled and diced

Preparation

In a frying pan render sliced salt pork.
When fat is rendered, add onions and saute until golden brown on edges. Strain quahogs and reserve juice.
Measure juice and add water to double the amount.
Put liquid in large saucepan.
Add onions, fat and cracklings.
Bring to simmer and add potatoes.
Simmer until potatoes are nearly tender.
In food processor, pulse quahogs until chopped (not too fine).
Add to saucepan; rinse processor bowl with a little water and add (good Yankees don't waste a drop!).
Simmer chowder a few minutes until clams are cooked.
Let diners add butter and warm milk to taste at the table.