Two New England favorites in one.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncovered, 10 minutes. Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.