New England Clam Chowder

Makes 2 quarts

¼ pound salt pork
1 onion, finely chopped
2 potatoes; peeled, sliced and coarsely chopped
1 cup bottled clam juice
1 quart fresh clams, shucked and coarsely chopped
1 cup milk
1 cup sweet cream
Salt and freshly ground pepper
1 tablespoon sweet butter
Oyster crackers (optional)

Cut the salt pork into small cubes and place in a heavy kettle. Remove the cracklings, and sauté onion in the fat until golden brown. Add potatoes, water, clam juice, and bring to a boil. Reduce heat and simmer for ten minutes. Add the clams with their natural liquid and simmer for another ten minutes. Scald the milk and the heavy cream in a pot, and pour into the kettle with the clam mixture. Season with salt and pepper and simmer for 30 minutes. Just before serving add the butter. Serve piping hot and pass crisp oyster crackers for the topping.