Clam Chowder

• 3 oz. salt pork, cut into 1-inch cubes and rind discarded
• 2 Tbsp. butter
• 1 c. minced onion
• 1 c. minced celery
• 1 1/2 c. shucked clams, liquid reserved
• 2 boiling potatoes, cut into cubes
• 12 oz. can evaporated milk
• 1/2 c. cream (heavy)
• 1/2 tsp. Old Bay seasoning
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire sauce

1. In a heavy saucepan, cook salt pork in 1 tablespoon butter, stirring for 2 to 3 minutes or until fat is rendered.
2. Remove cracklings to another bowl.
3. In fat remaining, cook onion and celery until softened.
4. Add 1 1/2 cups clam liquid, cubed potatoes and enough water to cover potatoes.
5. Bring to a boil and simmer 15 minutes.
6. Add milk, heavy cream and seasonings.
7. Simmer, add remaining 1 tablespoon butter.

salt pork, butter, onion, celery, liquid reserved, boiling potatoes, milk, cream, bay seasoning, salt, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992429 (may not work)