Country Fish Chowder

1 cup chopped onion
1/2 cup finely chopped salt pork
3 tablespoons butter or margarine
3 cans (12 ounces each) evaporated milk
1 can (15 to 16 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Snipped chives, optional
Additional butter or margarine, optional

In a large saucepan, cook onion and salt pork in butter until onion is tender. Add milk, corn, clams, potatoes, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes.

Stir in fish and heat through. Ladle into bowls. If desired, top with bacon, chives and/or a pat of butter. Makes 8-10 servings (2-1/2 quarts).