Drain the canned clams, reserving the liquid.
In a heavy sauce pan render the salt pork until crisp.
Remove pieces, and add onion.
Cook until tender.
Add the potatoes, mix once, and then cover with milk.
Raise the temperature to a gentle boil, stirring constantly.
When at a boil reduce temperature and simmer until potatoes are fork tender.
While potatoes are cooking, steam the clams in a separate pot bring the reserved clam juice to a boil.
Add clams and cover.
Steam until all clams are open.
Remove the clams as they open and transfer to a bowl.
Add the juices to the pot with the chowder.
Remove steamed clams from shell, chop, and add to chowder.