Favorite Clam Chowder

• 1/4 c. finely chopped salt pork
• 3/4 c. onion, chopped
• 2 c. raw potatoes, diced
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 cans minced clams
• 2 c. milk
• 1/2 c. light cream
• 1 Tbsp. flour
• 2 Tbsp. milk

1. Cook salt pork in a heavy saucepan over moderate heat until crisp and brown.
2. Drain crisp pieces on paper.
3. Cook onion in fat until tender.
4. Add diced potatoes, salt and pepper and liquid drained from clams.
5. Add water, if necessary, just to cover potatoes; cook over low heat until potatoes are tender.
6. Add clams. Stir in the 2 cups milk and cream and set aside to "ripen" for 2 hours or longer.
7. Reheat slowly.
8. Stir flour and 2 tablespoons milk together to form a smooth paste.
9. Stir into chowder and cook slowly over low heat, stirring constantly, until thickened.
10. Garnish each serving with crisp salt pork pieces.
11. Makes 4 meal size portions or 6 first course cups.

salt pork, onion, potatoes, salt, pepper, clams, milk, light cream, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190087 (may not work)