Clam Chowder

Directions

1. 1
   Drain liquid from clams and add water to make 3 cups.
2. 2
   Crumble crackers into milk to soak.
3. 3
   Cook finely diced salt pork in large kettle until crisp and golden.
4. 4
   Remove and drain; pour off all but 2 tablespoons drippings.
5. 5
   Add onion and cook gently until soft. Add clam liquid, potato, salt and pepper.
6. 6
   Simmer until potato is tender, about 15 minutes.
7. 7
   Stir in milk, clams and butter, cut in bits.
8. 8
   Heat very slowly until soup is hot and flavors well blended, but do not boil.
9. 9
   Add salt pork bits and ladle into warm bowls.
10. 10
    Serves 6 to 8.