| 1 | Lots of coarsly ground black pepper render out the diced fatback (you can substitute bacon if you like, but..). |
| 2 | And fry until crisp. |
| 3 | Remove pieces and reserve. |
| 4 | Saute onions in the grease. |
| 5 | Add the potatoes and coat well. |
| 6 | Add pepper and clam juice, supplement with another can of clam juice. |
| 7 | Cover and simmer gently for about 15 minutes. |
| 8 | Add clams (which you will have chopped), cook for about 3 minutes. |
| 9 | Serve this in deep soup bowls and top with crisp bits of fatback or bacon. |
| 10 | This is the way they"ve made it down home for more than 100 years. |
| 11 | It ain"t fancy, but oh my is it fine! |
