New England Clam Chowder

• 1 cup salt pork, diced to 1/4 inch
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1 stick unsalted butter (not margarine)
• 1/2 cup flour
• 6 large potatoes, diced to 1/4 inch
• 1/2 tsp caynne pepper
• small can minced clams
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1/2 cup Colby Jack cheese, shredded
• paprika
• 1 cup green onion, chopped
• 1 (15 oz) bottle clam juice
• 1 pint heavy cream

1. Saute pork, onions, celery and 1/2 stick butter.
2. Stir in flour. Add potatoes and enough water to barely cover potatoes.
3. Cook, but leave slightly firm.
4. Add clam juice and minced clams.
5. Add remaining butter.
6. Add cayenne, white, and black peppers.
7. (Always taste before adding salt.)
8. Add cream.
9. Heat, but do not boil. Stir in cheese.
10. Place in bowls.
11. Sprinkle with paprika and garnish with chopped green onion.
12. Serve with crackers, use oyster crackers if available.

salt pork, onion, celery, unsalted butter, flour, potatoes, caynne pepper, clams, white pepper, black pepper, cheese, paprika, green onion, clam juice, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80579 (may not work)