2 dozen clams, freshly dug preferably
6 to 8 slices of salt pork
2 medium yellow onions, sliced
1 bunch of green onions
4 medium potatoes, diced
Directions: Open clams. Save broth. Wash clams in broth (this preserves the clam flavor). Dice clams. Dice and dry salt pork in a large saucepan. Cube potatoes, dice green onions and yellow onions. Add water to cover potatoes and onions with pork. Add clams and broth. Boil until clams are tender. For added flavor, add Creole seasoning to each serving. Serves 6 to 8.