New England Clam Chowder

2 slices salt pork, diced

1 qt clams, chopped fine

1 lg. onion, minced

3 tablespoons butter

2 1/2 cups water

Seasoning to taste

3 lg. potatoes, diced

Crackers

1 qt. milk

Fry salt pork in large saucepan, add onion and saute until it begins to brown. Add water and potatoes and cook until potatoes are tender, about 15 minutes. Add milk and again bring to a boiling point. Scald clams with their liqueur, combine with first mixture, add butter and seasoning and serve immediately, pouring over the crackers or serving these seperately.