Cape Cod Clam Chowder

• 1/4 lb. salt pork, diced
• 2 onions, diced
• 7 potatoes, diced
• 1 qt. clams or quahogs, cooked
• 2 Tbsp. flour
• 3 slices bacon
• 1/4 c. cold water
• 2 Tbsp. butter
• 1 qt. milk
• 2 tsp. salt
• 1/4 tsp. pepper

1. Fry bacon until crisp and cut small.
2. Remove from pan.
3. Fry pork until golden brown.
4. Remove from pan.
5. Saute onions until soft.
6. Drain clams, saving juice, then chop clams fine.
7. Add to clam juice enough water to make 3 cups.
8. Bring to a boil and add potatoes, browned pork, onions and bacon.
9. Simmer until potatoes are done, about 15 minutes.
10. Blend flour to a smooth paste with cold water, add to the potatoes, stirring until it boils and thickens.
11. Add clams and seasonings.
12. Add the milk and add slowly to hot clam mixture.
13. Add 2 tablespoons butter when done.
14. Serves 6.

salt pork, onions, potatoes, flour, bacon, cold water, butter, milk, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436296 (may not work)