Render out the diced fatback (you can substitute bacon if you like, but...) and fry until crisp. Remove pieces and reserve. Saute onions in the grease. Add the potatoes and coat well. Add pepper and clam juice, supplement with another can of clam juice. Cover and simmer gently for about 15 minutes. Add clams (which you will have chopped), cook for about 3 minutes. Serve this in deep soup bowls and top with crisp bits of fatback or bacon.
This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!
