Cape Cod Clam Chowder

2 quarts clams, chopped, liquid reserved
8 potatoes, peeled and sliced
1 medium onion, chopped
1/3 lb. lean salt pork (not fatback)
8 Pilot (or Milk) crackers
1 pint milk
1 pat of butter for each serving

Clean the clams. Separate the soft pieces from the tougher ones. Strain off the liquid and reserve.

Finely chop the tougher pieces.. Pare and slice the potatoes. Soak the crackers in milk.

Dice the pork and fry in the skillet.

Place the tougher clam pieces into the kettle and layer the potatoes on top. Strain the liquid and discard the sediment. Pour the liquid over the clam and potato mixture and add enough water to cover.

Cook until the potatoes are tender. Add the softer clam pieces, the crackers and 2 cups of milk and boil for eight minutes. Serve hot, with a pat of butter in each bowl.

Serve with lots of chowder crackers.