Clam Chowder

• 3 cans clams, minced or chopped
• 4 soda crackers, unsalted tops
• 1/4 lb. salt pork or bacon
• 1 qt. milk
• 1 onion, chopped
• 2 1/2 c. diced raw potatoes
• 3/4 tsp. salt or to taste
• freshly ground pepper
• 2 Tbsp. butter

1. Drain liquid from clams and add water to make 3 cups.
2. Crumble crackers into milk to soak.
3. Cook finely diced salt pork in large kettle until crisp and golden.
4. Remove and drain; pour off all but 2 tablespoons drippings.
5. Add onion and cook gently until soft. Add clam liquid, potato, salt and pepper.
6. Simmer until potato is tender, about 15 minutes.
7. Stir in milk, clams and butter, cut in bits.
8. Heat very slowly until soup is hot and flavors well blended, but do not boil.
9. Add salt pork bits and ladle into warm bowls.
10. Serves 6 to 8.

clams, soda crackers, salt pork, milk, onion, potatoes, salt, freshly ground pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189974 (may not work)