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Learned from a friend who I met in Truro and who became one of my closest friends. Among other things, a CIA grad, ran an officer's club in Saigon, taught culinary arts at a vo tech in Chicopee and was a chef in Truro & Ptown some summers - serious bona fides. I know that every one says that their recipe is the best, but try this one and you will not be disappointed.
(one bag of clams is a quart zip full of shucked sea clam, so you'll have to guesstimate that unless you are lucky enough to come upon them on the beach)
You need:
1 bag of clams
¼ lb salt pork
4 medium potatoes
3 large onions
1 quart heavy cream
½ stick of butter
24 oz clam juice
parsley
white pepper
garlic
oysterettes (optional but necessary in my book)
flour for whitewash (whitewash is a thickening agent, flour in water until thick enough that it slowly drips off a fork used to whip it up, maybe 1/3-1/2 of a cup for this recipe).
Dice the ¼ lb salt pork and sauté with a little oil until brown.
Add the 3 large onions (medium dice) and sauté w/pork until soft.
Add the ½ stick butter, the 4 medium potatoes (medium dice) and 24 oz clam juice and simmer until the potatoes are just soft.
Add the clams and simmer on medium heat until the clams are done.
Add white pepper, parsley, a little garlic and 1 quart heavy cream,
bring up temperature to simmer but do not hard boil, once warmed thicken with whitewash.
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