8 	medium or 6 large quahog (chowder) clams in shell, fresh from the Big Y North Atlantic Fishing Co.

½ 	cup salt pork, peeled and diced

1 	large onion, peeled and diced

4 	cups water

1½ 	cups clam juice

3 	medium potatoes, peeled and diced

2 	stalks celery, cleaned and diced

2 	Tbsp. fresh parsley, finely chopped

½ 	tsp. white pepper

1 	bay leaf

Freeze quahog clams in the shell overnight. Remove from the shell by placing the clams in hot water for 20 seconds. This should cause the shells to pop open. Remove clams and chop while frozen to retain liquid inside clams. Set aside in a bowl.

In a large saucepan, sauté salt pork over medium-high heat until cooked through.  Add onions and cook until translucent.  Add chopped clams and remaining ingredients. Bring to a boil and then let simmer for a half hour or until potatoes are cooked al dente. Taste chowder and season to taste. Remove bay leaf before serving.

Tip: Before storing in refrigerator, cool chowder down by placing the pot in a sink filled with ice water. Stir chowder in pot until cool — then store in refrigerator.