New England Clam Chowder(Makes 8 Cups)

• 4 cans baby clams, drained
• liquid from clams and enough bottled clam juice to equal 3 c. liquid
• 2-inch cube salt pork, chopped up
• 1 c. chopped onions
• 1/2 c. chopped celery
• 3 Tbsp. butter
• 4 c. hot (not boiling) milk or half and half cream
• 2 c. raw diced potatoes

1. Saute the salt pork very slowly.
2. Remove and reserve the scraps.
3. Add the minced onions, celery and the clams to the grease.
4. Stir and cook slowly for about 5 minutes.
5. Heat and stir in the remaining liquid.
6. Add 2 cups raw, diced potatoes.
7. Cover the pan and simmer the chowder until the potatoes are done, but somewhat firm.
8. Add the pork scraps and 3 tablespoons butter. Simmer for 3 minutes more.
9. Add heated milk or half and half cream.
10. Don't boil.
11. Serve with oyster crackers.

baby clams, clam juice, salt pork, onions, celery, butter, milk, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687881 (may not work)