|Salt pork||1⁄8 Pound|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Onions||2 Large, ground|
Fry salt pork in skillet until browned; add onions.
Saute onions until tender.
Place clams in brine solution to cover; sprinkle with cornmeal.
Let stand for about 12 hours.
Steam clams in small amount of fresh water until shells open.
Reserve clam stock.
Remove clams from shells; grind.
Combine clams and reserved stock in large kettle; add about 1 quart water.
Grind 1 potato; cube remaining potatoes.
Add potatoes, salt pork and onions to chowder; bring to a boil, stirring constantly.
Reduce heat; simmer for about 30 minutes, stirring frequently.