New England Clam Chowder

• 3 (10 1/2 oz.) cans minced clams, drained (reserve liquid)
• water
• 1/4 lb. salt pork or bacon, finely diced
• 1 c. diced onion
• 3 c. diced potato
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 c. milk
• 1/4 c. butter or margarine
• 2 Tbsp. chopped parsley

1. Add enough water to clam liquid to make 2 cups; reserve.
2. Fry pork in large kettle over medium heat until crisp and golden. Remove with slotted spoon and set aside.
3. Drain off all but 2 tablespoons fat and saute onion until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper.
4. Bring to a boil; cover and simmer until potatoes are tender, about 20 minutes.
5. Add clams, milk and butter.
6. Reheat, but do not boil.
7. Sprinkle with pork and parsley.
8. Makes 2 1/2 quarts.

clams, water, salt pork, onion, potato, salt, white pepper, milk, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948712 (may not work)