New England Clam Chowder With Ukranian Accents

• 4 large red potatoes
• 8 oz. container whole baby clams
• 1 pt. milk
• 1 medium onion
• 1 Tbsp. butter
• 1 qt. water
• salt to taste
• pepper to taste
• 1/2 tsp. parsley
• 1/4 tsp. rosemary
• 1/8 lb. salt pork (optional)

1. Dice onions finely.
2. Dice one potato fine and 3 potatoes into large chunks.
3. Heat 1 gallon pot on medium flame.
4. When hot, put in butter (or may use salt pork), then onion and stir until onions are clear.
5. Add potatoes, then drain the clam juice into the pot, reserving the clams.
6. Add water until potatoes are almost covered. Add pepper, parsley, rosemary and stir.
7. Add salt as needed. Bring to a boil and reduce heat to simmer; cover.
8. Cook 1 hour, stirring frequently.
9. When potato chunks are tender, add clams and milk.
10. Heat but do not boil.
11. Serves 4.

red potatoes, baby clams, milk, onion, butter, water, salt, pepper, parsley, rosemary, salt pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612284 (may not work)