Cape Cod Clam Chowder

• 1 pt. shucked clams, chopped or 2 (6 1/2 oz.) cans minced clams
• 4 oz. salt pork, diced or 2 slices bacon, cut up
• 4 medium potatoes, peeled and diced
• 1/2 c. chopped onion
• 2 1/2 c. milk
• 1 c. light cream
• 3 Tbsp. all-purpose flour
• 1/2 tsp. Worcestershire sauce

1. Drain clams, reserving liquid.
2. Add enough water to reserved liquid to measure 2 cups; set aside.
3. In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside.
4. Add reserved liquid, potatoes and onion to fat in saucepan.
5. Cook, covered, about 15 minutes or until potatoes are tender.
6. Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder.
7. Cook and stir until bubbly.
8. Cook 1 minute more.
9. Add Worcestershire, 3/4 teaspoon salt and dash of pepper.
10. Sprinkle pork or bacon atop.
11. Serves 6.

clams, salt pork, potatoes, onion, milk, light cream, flour, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21663 (may not work)