Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Dozen clams, shucked; 1/3 lb Good fatback, diced
-reserve juice 3 md To 4 md potatoes, cubed
1 lg Onion, diced

lots of coarsely ground black pepper

Render out the diced fatback (you can substitute bacon if you
like, but...) and fry until crisp. Remove pieces and reserve.
Saute onions in the grease. Add the potatoes and coat well. Add
pepper and clam juice, supplement with another can of clam juice.
Cover and simmer gently about 15 minutes. Add clams (which you
will have chopped), cook about 3 minutes. Serve this in deep soup
bowls and top with crisp bits of fatback or bacon.

This is the way they've made it down home for more than 100
years. It ain't fancy, but oh my is it fine!

From: Geoffrey Chapman

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