Sedgwick, Maine Clam Chowder

• 2 doz. large clams or 3 cans (10 1/2 oz. each) minced clams
• 1/2 lb. lean salt pork, diced
• 1 c. chopped onion
• 3 c. diced raw potato
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. light cream
• 2 c. milk
• 2 Tbsp. butter
• paprika

1. Scrub and steam open raw clams.
2. Strain and reserve liquid. Coarsely grind or chop clams (or drain minced clams, reserving liquid).
3. Fry salt pork in large kettle until golden.
4. Remove pork and reserve; drain off all but 1/4 cup fat.
5. Add onion and cook 5 minutes.
6. Add potato, salt, pepper and 4 cups of clam liquid (add water, if necessary).
7. Simmer until potato is tender.
8. Add clams, cream, milk and butter.
9. Heat well.
10. Add more seasoning, if needed.
11. Top with pork and paprika.
12. Makes about 3 quarts.

clams, lean salt pork, onion, potato, salt, pepper, light cream, milk, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542256 (may not work)