Recipe for Quahog Chowder 

Ingredients:
1/4 pound diced salt pork
2 medium onions, diced
2 cups chopped quahaugs
(Remove the black bellies before chopping) and (Save the Juice)
2 cups diced potatoes
1 can of evaporated milk
1 pint of milk
butter, salt and pepper (add the butter to your taste)
No margarine, please
bay leaves (2 or 3)

Fry the salt pork. Add the onion and brown.  Add the quahaug juice, quahogs, bay leaves  and potatoes.   Cook this for about 30 minutes or until potatoes are soft. Stir in the evaporated milk and the regular milk.  Add butter,  salt and pepper. Cook on low for about 15 minutes.  Stir frequently to prevent milk  from scorching. Discard Bay Leaves after cooking.

If you like a thicker chowder, you can mix   teaspoon of cornstarch with 1/3 cup  water and add the last 5 minutes of cooking.   I like to add extra butter to individual bowls.     Serve with saltine crackers and nice green salad.

You can also use chopped clams for this recipe.  Many of you don't have the quahaugs available in your area.  It will be just as good, just a little more costly.