15 extra large clams (fresh)
1 quart of water
2 ounces of minced celery
2 ounces of minced onion (fresh)
2 ounces flow
7 ounces small diced (3/8) inch white potato
1 pint heavy cream (scalded)
½ teaspoon old bay seasoning
½ teaspoon fresh sage leaves
salt and pepper to taste

1. Steam clams in 1 quart of water, cover until fully.
2. Strain and reserve broth.
3. Remove clams from sells and chop medium fine and reserve meat.
4. Heat or render 3 tablespoons of salt pork or a mixture of butter and extra virgin olive oil.
5. Sweat (heat) the onions and celery until translucent approximately 7 minutes.
6. Add the flour evenly and stir… cook for 6 minutes.
7. Combine the reserved clam broth and the mixture of flour, celery and onions… incorporate completely until mixture is without lumps.
8. Add potatoes which have been cooked until tender.
9. Add chopped clams.
10. Add heavy cream, salt, pepper, old bay seasoning and sage.
11. Taste and correct seasoning to your taste.