New England Clam Chowder

Ingredients

• 2 dozen medium quahog clams or 2 − 7 ½-ounce cans clams or 1 pint shucked clams
• ¼ pound salt pork, minced
• 4 cups diced, peeled potatoes
• ½ cup chopped onion
• 2 cups milk
• 1 cup cream
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons salt

Instructions

If using clams in shell, place in large kettle; add 1 cup water. Cover and bring to boiling. Reduce heat; steam just till shells are open, 5 to 10 minutes. Remove clams from shell.

Dice clams; strain liquid, reserving ½ cup. Fry salt pork till crisp. Remove bits of pork; reserve. Add ½ cup clam liquid, 1 ½ cups water, potatoes and onion to fat. Cook, covered, till potatoes are tender, 15 to 20 minutes.

Add clams, 1 ¾ cups milk and cream. Blend remaining milk and flour; stir in to chowder. Cook and stir till boiling. Add salt and dash pepper; top with salt pork. Makes 6 servings.