Shoney's Original Clam Chowder

6 dozen hard shell clams, shucked, with
    their juices reserved (about 6 cups)
    or 4 cups canned chopped clams
4 medium-size potatoes, peeled and cut
    into 1/2 inch dice (about 4 cups,)
4 ounces salt pork or bacon, cut into 1/4 inch, diced
2 cups finely chopped onions
4 cups milk
1 cup heavy cream
Salt and freshly ground black pepper to taste
1 tablespoon Shoney's seasoning salt
8 teaspoons butter

If using fresh clams separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately.

Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid.

In a large soup pot saut