Clam Chowder - From a New England Famous Rest Recipe

Title: Clam Chowder - From a New England Famous Rest
  Categories: Soups, Fish
       Yield: 8 servings
  
     1/4 lb Salt Pork
       1    Onion -large
       3    Potato -medium
       3 c  Milk
       1 qt Clams
     1/8 lb Butter
            Salt & Pepper
   1 1/2 c  Water
  
   This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
   excellent, but a bit on the expensive side Cut salt pork into small
   dices and render in a sauce pan. Reserve the cracklings. Cook in the
   fat the onion thinly sliced until golden. Bring the water to a boil
   and cook potatoes, (peeled and cubed), for 10 minutes. Remove
   potatoes.add chopped clams and cook for 25 minutes. Then add milk,
   cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in
   soup bowls with dot crackers From: Charlotte Grunwald's Private
   Collection of Authentic New England Cooking
  
 MMMMM