New England Clam Chowder 

¼ pound salt pork

1 cup onion finely chopped

3 cups water cold

4 cups potato, cubed 

2 (8-ounce) cans of chopped clams with juice

2 cups heavy or light cream

1/8 teaspoon thyme

salt

black pepper

2 tablespoons soft butter 

Paprika

Dice the salt pork and fry in a 2-quart saucepan over high heat until a thin film of fat covers the bottom of the pan. Reduce the heat, stir in the onion. Cook the pork and onion until it is light brown. Add the 3 cups of water and the potatoes. Cook until the potatoes are done but not falling apart. Add the clams, clam juice, cream and thyme, heat to boiling. Season to taste with salt and pepper. Serve in individual bowls, dust with paprika and top each bowl with 1 teaspoon butter.