Manhattan Fish Chowder

• 1 quart shucked quahog or cherrystone clams, with their liquor
• ¼ pound salt pork or slab bacon, diced

Strain the clam liquor into a small bowl.

Chop the shucked clams with a sharp knife, or put through the medium disk of a meat grinder or food mill. Cover and set aside.

In a large soup kettle, render the salt pork over moderate heat until the cracklings are golden.

Remove the cracklings with a slotted spoon and reserve.

Add the onions and sauté in the fat until t