---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Fish
       Yield: 4 servings
     1/4 lb Salt pork
       1 qt Water
   1 1/2 c  Onions -diced
       2 c  Clams
       3 c  Potatoes - diced
      12 fl Evaporated milk
   Dice the onions and salt pork, then saute slowly in an iron frying pan.
   Empty into a chowder pan. Add a quart (mor or less) of water and bring it
   to a boil. Add the diced potatoes and bring back to a boil. Put the clams
   through a meat grinder then add to the pot. Simmer until done. Add salt and
   pepper. When done, add the evaporated milk. Turn off heat and let set. Heat
   again just before serving. Serve with Crackers. (I made this one with
   canned chopped clams and  it ws good!) From: Charlotte Grunwald’s private
   collection of Authentic New England Cooking