1. Wash and clean clams. Place clams and water in a large pot, cover, steam 10 to 15 minutes until clams open. Discard any that do not open.
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2. Pour the liquid through a piece of cheesecloth or through a fine-mesh sieve and set aside.
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3. When clams have cooled, removed meat from their shells and coarsely chop.
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4. In a large saucepan add the salt pork and olive oil. Cook over medium heat, stirring occasionally until lightly brown. Remove and place on a paper towel, set aside.
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5. Add the onions and potatoes to the fat and cook until onions are translucent, add the reserved liquid from the clams and cook over medium heat until the potatoes are tender. Place ½ cup potatoes and liquid in a blender or food processor, puree ½ minute and return to the pot.
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6. Heat the cream and add to pot. Add the butter and fresh ground pepper.
