Maine Clam Chowder

• 5 cups bottled clam juice
• 2/3 cup flour
• 1 cup onion (finely chopped)
• 6 ounces salt pork fat, diced (or 8 slices of bacon diced)
• 2 tablespoons butter
• 8 ounces cooked clams (chopped)
• 4 medium potatoes (cooked and cut in bite-sized chunks)
• 1/2 cup milk
• 1/2 cup cream
• 1 teaspoon salt
• pepper

1. Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
2. Heat the clam juice in a large saucepan on medium heat.
3. In separate pan put the butter and onions and saute till translucent.
4. Add the flour and whisk continuously for 5 minutes.
5. Add to the clam juice slowly whisking all the while so there will be no lumps.
6. Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
7. Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
8. When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
9. Make this a day ahead for flavor.
10. NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

clam juice, flour, onion, salt pork, butter, potatoes, milk, cream, salt, pepper

Taken from www.food.com/recipe/maine-clam-chowder-215601 (may not work)