Alice'S New England Clam Chowder

• 3 cans minced or chopped clams
• 1/2 lb. thick sliced bacon or lean salt pork (diced)
• 1/2 c. chopped onions
• 6 c. diced raw potatoes
• 1 teas. salt
• 1/2 to 1 teas. pepper
• 4 c. half and half milk
• 2 Tbsp. butter

1. Drain and reserve clam liquid.
2. Add enough water to clam liquid to make 2 cups.
3. Fry bacon of pork until crisp.
4. Remove bacon or pork and crumble and set aside.
5. Saute onions in bacon grease for about 5 minutes, drain and add to potatoes and simmer in clam liquid until thick.
6. (I use a masher and slightly mash potatoes to make them thicken)
7. It should be fairly thick.
8. Add approx. 2 Tbsp. of the bacon grease to the chowder.
9. Add clams, cream, salt & pepper & butter.
10. Reheat, but do not boil.
11. Top with crumbled bacon or salt pork and serve.
12. Makes about 2 1/2 to 3 quarts.

clams, bacon, onions, potatoes, salt, pepper, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139862 (may not work)