1 cup Green onion, minced
1 clove Garlic, finely minced
1/4 pound Salt pork
3 tablespoon(s) Butter
3 cup(s) Chicken stock
2 1/2 cup(s) Potato(s), Idaho, diced
1 Bay leaf(s)
1/4 teaspoon Thyme
1/4 teaspoon Black pepper
1/8 teaspoon Allspice
1 lb. chopped Clams and their liquor
1 cup Clam juice
1 1/2 cup(s) Half and Half
1/2 cup Heavy cream
Salt and pepper to taste
1 teaspoon Butter, cut into bits

Brown onions, garlic and pork fat in butter.
Add 1/4 cup flour and cook this for 1 minute.  Add stock, potatoes and all spices.
Cover, bring to boil and then simmer for 10 minutes.
Potatoes should remain crisp. Remove bay leaf.
Add clams, clam juice and creams.
Re-heat, but do NOT boil.
Season to taste, add butter bits, stir and serve.
Substitute 3 cans( 7 1/2 oz. each) minced clams and their liquor for fresh clams and clam juice.