Ingredients
1 quart of clams
2" square of salt pork
1 onion, sliced
4 cups potatoes cut in 3/4" cubes
pepper
thyme
salt (as needed)
4 cups milk
4 teaspoon butter
8 crackers
Instructions
Clean, pick over, and drain clams, removing all pieces of shell. Cut salt pork into small pieces; add to frying pan with sliced onion; fry it for 5 minutes; then strain into a saucepan. Add diced potatoes, then heated clam liquor, add enough water to cover. Season with pepper, thyme and salt as needed. Cook until potatoes are tender, then add 4 cps milk, the clams, butter, and crackers. The clams should not be cooked longer than 3 minutes.