Servings: 6

1 pint shucked clams, drained (reserve liquid)
1/3 cup diced salt pork
1 medium-size yellow onion, peeled and minced
2 cups peeled, diced potatoes
1/2 cup water
2 cups milk

1 cup light cream
1 teaspoon salt (approx.)
1/8 teaspoon white pepper
1/8 teaspoon paprika

Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine. Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve. Stir-fry onion in drippings for 5 – 8 minutes until pale golden, add potatoes, water, clam liquid and salt pork. Cover and simmer 10 – 12 minutes until potatoes are nearly tender, stirring occasionally. Add clams, milk, cream, salt and pepper. Cover and simmer for 5 minutes to heat through; do not boil. Ladle into hot bowls, dust with paprika and serve.