Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter -- (1 stick)
   1      cup           chopped onions
   1      cup           chopped celery
     1/2  cup           flour
   4      cups          clam juice -- heated
   2      ounces        salt pork -- scored
   2                    bouillon cubes
  12      ounces        chopped clams
   2      cups          boiled -- diced potatoes

Preparation:

Sauté the onion and celery in the butter until the onion is translucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12, 1992]