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Rhode Island Chowder

3 inch cube fat salt pork 1 sliced onion ½ cup cold water 4 cups potatoes cut in 34 inch cubes 2 cups boiling water 1 cup stewed and strained tomatoes 14 teaspoon soda 1 cup scalded cream 1 cup scalded milk 2 tablespoons butter 8 common crackers Salt and pepper Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.