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1/4 pound sliced salt pork
2 onions, finely diced
6 finely diced potatoes
1 large can clams, chopped
1 stick butter
pepper to taste
salt to taste
Fry the sliced salt pork in a cast iron pan. Save the salt pork fat in the pan and sauté the diced vegetables in the pan. Mix in half of the juice from the canned clams. Simmer the clam chowder for about 1 hour. Add everything else into the pan and cook for another 15 minutes. | 