New England Clam Chowder

• 1/4 lb. salt pork (or bacon), diced
• 1 medium onion, diced (about 1/2 cup)
• 1 1/2 c. potatoes, peeled and cut into 1/2 inch cubes
• 2 c. clam broth (add clam juice if not enough in cans)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 c. milk (good), light cream or half & half (better) or heavy cream (best)
• 4 (6.5 oz.) cans clams, drained and chopped fine (2 cups)
• 3 Tbsp. butter

1. In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.

salt pork, onion, potatoes, clam broth, salt, black pepper, milk, cans clams, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112591 (may not work)