New England Clam Chowder

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

1. Drain clams; reserve liquid.
2. Add enough water to liquid to measure 2 cups.
3. In large saucepan, cook pork or bacon until crisp.
4. Remove and set aside.
5. Add reserved clam liquid, potatoes and onion to drippings in pan.
6. Cover and cook for 15 minutes, until potatoes are tender.
7. Stir in clams, 2 cups milk and the cream.
8. Combine remaining milk and flour; stir into chowder. Cook and stir until thickened and bubbly.
9. Add Worcestershire sauce, 3/4 teaspoon salt and dash of pepper.
10. Sprinkle salt pork or bacon on top.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576407 (may not work)