Bill'S Clam Chowder(French) - cooking recipe

Ingredients

1 (1 x 3-inch) piece salt pork
1 c. diced onion
10 to 12 large quahogs
5 large diced potatoes
salt and pepper

Preparation

Dice pork, saute, add onion and set aside.
Scrub the quahogs. Put into large soup pot, add water to 1-inch, cover.
Boil rapidly until quahogs open.
Cool, remove meat from shell, cut up, set aside, covered.
Strain broth, add about 5 diced large potatoes.
Add enough water to be able to cover by 1-inch all ingredients.
Simmer potatoes until done, add remaining ingredients.
Add salt and pepper.
This is much, much tastier the following day.
Milk may be added or tomato.