New England Clam Chowder

• 3 dozen soft-shell clams, shucked and undrained
• 2 ounces salt pork
• 1 medium onion, coarsely chopped
• 6 cups peeled, diced potatoes
• 2 bay leaves, crumbled
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 quart milk, scalded
• 2 cups half-and-half, scalded

1. Drain clams, reserving liquid. Finely mince clams; set aside.
2. Saute salt pork in a large Dutch oven until golden brown; remove salt pork and discard, reserving pan drippings in Dutch oven. Saute onion in pan drippings until tender. Add potatoes, bay leaves, salt, and pepper; stir well. Add enough water to clam liquid to equal 3 cups; add to Dutch oven, stirring well. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add scalded milk and half-and-half; cook over medium heat, stirring constantly, until slightly thickened.
4. Stir cream sauce and reserved minced clams into vegetable mixture; simmer 20 minutes. Serve warm in individual soup bowls.

shell clams, salt pork, onion, potatoes, bay leaves, salt, freshly ground black pepper, butter, flour, milk

Taken from www.myrecipes.com/recipe/new-england-clam-chowder-3 (may not work)