1 qt. little neck (hard-shelled) clams (save the juice, clam liquor)
4 c. peeled potatoes in 3/4 inch cubes
1/4 lb. salt pork, diced
1 sliced onion
Salt and pepper in moderation
Flour in moderate for thickening
4 c. scalded milk
4 tbsp. butter

Bring reserved clam liquor to boiling point, this to be added just before serving. Try out pork; i.e., cook until degreased. Add onion; cook until it is clear. Parboil the potatoes for 5 minutes; drain well. Put a layer of each element but the clams in the bottom of stew pan. Add chopped clams and sprinkle lightly with salt, pepper, and flour. Repeat the process. Add 2 1/2 cups boiling water; cook 2 minutes. Add scalded milk; boil 3 minutes. The chowder can be chilled in the refrigerator; after cooling, add butter and clam liquor when reheated. Serves 4.