New England Clam Chowder(South Of Boston-Style)

• 4 dozen medium hard shell clams
• 5 c. cold water
• 1 (2 inch) cube salt pork, diced
• 1 large onion, chopped very fine
• 4 medium potatoes, diced
• salt and freshly ground pepper to taste
• 2 c. milk, hot
• 1 1/2 c. heavy cream, hot

1. Wash clams thoroughly.
2. Place them in a deep pan with the cold water covering the clams.
3. Bring to a boil and boil for 10 minutes or until shells open.
4. Strain the broth through cheesecloth (or strainer) and reserve.
5. Remove clams from shells, clean and chop. Combine salt pork and onion in saucepan and cook gently over low heat, about 3 minutes.
6. Do not brown.
7. Add broth and potatoes.
8. Add salt and pepper to taste.
9. Cook until potatoes are tender.
10. Add clams.
11. Remove from heat and slowly add milk and cream which have been heated.
12. Serve immediately!

hard shell clams, cold water, salt pork, onion, potatoes, salt, milk, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337971 (may not work)