Method

1. 75 to 100 portions. Heat in double boiler 8 qts. MILK. Cut in small cubes 1 1/2 lbs. of SALT PORK, 1/2 lb. ONIONS. Saute ONIONS and SALT PORK in skillet. When rendered, strain through cloth or sieve into large sauce pan; add 1 pound melted BUTTER and 4 cups FLOUR to make roux (thickening). Add hot MILK to a creamy consistency. This is the basic sauce. Now, cut in small cubes, 8 RAW POTATOES and cook until soft. Drain and add to sauce.
2. Cook and add 3 number 5 tins CHOPPED CLAMS. If fresh CLAMS are used, 5 pounds (out of the shell). Cook to a boiling point - skim off foam and add to sauce - the results are the same. Season with SALT and WHITE PEPPER to taste. Under no circumstances add other spices.