In a heavy-bottomed saucepot, render the salt pork
until just crisp. Remove and discard. Sweat the onion in
the pork fat until tender. Add the potatoes and cover
with milk. Bring to a boil and let simmer until potatoes
are soft. Season with salt and pepper.
In a separate pot, fitted with a steamer basket,
bring the reserved clam juice to a boil. Add clams and
cover. Steam for three minutes until all clams are open.
Remove the clams as they open and transfer to a bowl.
Add the steaming juices to the pot with the chowder.
Using a stick blender puree to desired consistency.
Finely chop the drained canned clams. Fold into the
chowder. Serve with steamed clams, parsley, sour cream
and grape tomatoes, as garnish.