This recipe was published in 1955 in Week-End Magazine,Vol.5, No.35.....

Lily Wiggins Frosty Hollow Inn's Clam Chowder

1 qt. shucked clams or 1 large can clams 1 large onion,
minced
2 inch piece salt pork or 3 slices of bacon 3 tbsp. flour
3 cups water or clam juice 2 cups
raw potatoes, diced
3 tbsp butter 4
cups milk
Salt and pepper
Crackers

WASH fresh clams in 3 cups water (or strain canned clams and add enough
water to make 3 cupfuls of liquid). Drain fresh clams and reserve the
liquid. Cut hard sections of clams from soft part.
CHOP hard part of clams and pork or bacon finely.
SAUTE pork or bacon very gently, remove scraps, and keep on a piece of
paper towel.
ADD minced onion and hard part of clams to the fat. Stir and cook slowly
for 5 minutes.
SIFT flour over clams and stir.
HEAT water in which clams were washed and stir into clam mixture.
ADD potatoes, cover pan and simmer till potatoes are cooked but still firm.
ADD pork or bacon scraps, soft part of clams, and milk.
HEAT gently to very hot but do not boil.
SERVE with crackers.