Cape Cod Clam Chowder

• 1 pt. fresh clams
• 1 onion, chopped
• 1/4 c. (1/2 stick) butter
• 2 c. milk
• salt and pepper to taste
• 1 Tbsp. finely minced fresh parsley
• 2 to 3 potatoes, diced
• 2 Tbsp. salt pork drippings
• 2 Tbsp. flour
• 1/2 c. light cream

1. Steam clams.
2. Drain.
3. Remove from shells.
4. Cut clams fine with kitchen shears.
5. Cook potatoes until tender and yellowed.
6. In the top of a double boiler, melt butter over hot water.
7. Stir in flour until smooth.
8. Add milk and cream in a steady stream, stirring to keep smooth.
9. Cook 8 minutes, until hot and thick, stirring occasionally.
10. Add potatoes, onion, salt, pepper, parsley and clams.
11. Cook just long enough to heat through.
12. Yields 1 quart.

fresh clams, onion, butter, milk, salt, fresh parsley, potatoes, salt pork drippings, flour, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336042 (may not work)