Preparation:Steam clams in 1 qt. water in large kettle. Keep liquid to use as clam stock. Dice the clams. Dice Potatoes & cook until tender in 2 1/2 cups boiling water. Soak crackers in 1/2 cup of cold milk. In a skillet, brown cubed salt pork in 3 TBS oil. Add chopped celery, bell pepper, & onion to salt pork & cook until translucent. Add flour, paprika, garlic powder, & black pepper. Allow flour to cook, but do not brown. Add 1 qt. clam stock, clams, 2 cups milk, potatoes, & soaked crackers. Add salt if desired. Simmer over low heat for 30 minutes.