New England Clam Chowder

• 10 oz. pkg. salt pork, cubed
• 2 medium onions, chopped
• 6 carrots, sliced thin
• 1 stalk celery, chopped
• 2 bottles clam juice
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 4 drops liquid hot pepper oil
• 1 pt. half and half
• 3 cans minced clams
• 2 Tbsp. chopped parsley
• 4 large potatoes, cubed

1. In a 3 or 4-quart pan over medium heat, cook salt pork until soft.
2. Leave in pan.
3. Put in onions, carrots and celery.
4. Cook until soft.
5. Pour in clam juice and add potatoes, salt, Worcestershire sauce, pepper and hot pepper oil.
6. Bring to a boil. Reduce heat and simmer, covered, or until potatoes and carrots are tender.
7. Stir in half and half and clams.
8. Add the liquid they are in.
9. Add parsley.
10. Heat until hot, without boiling.
11. Remove salt pork now, which is floating on top.
12. Makes 8 cups.

salt pork, onions, carrots, celery, clam juice, salt, worcestershire sauce, pepper, pepper oil, clams, parsley, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166309 (may not work)