New England Clam Chowder

• 1/4 lb. salt pork or bacon, diced
• 2 medium onions, sliced
• 3 doz. hard-shell clams, shucked with liquid reserved
• water
• 2 Tbsp. all-purpose flour
• 3 large potatoes, diced (3 c.)
• 2 tsp. salt
• 1/4 tsp. celery salt
• 1/4 tsp. pepper
• 3 c. milk
• 1 Tbsp. butter or margarine
• parsley for garnish (optional)

1. Begin 30 minutes ahead.
2. In 3-quart saucepan over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes.
3. Add enough water to clam liquid to make 2 cups.
4. Stir flour into onion mixture until blended.
5. Gradually stir in clam-liquid mixture and cook, stirring constantly, until slightly thickened.
6. Stir in potatoes, salt, celery salt and pepper; cover and cook until potatoes are tender, about 10 minutes. Chop clams; add clams, milk and butter to pan; cover and cook until heated through, about 5 minutes, stirring.
7. Garnish with parsley. Makes 4 servings or 10 cups.

salt pork, onions, hardshell clams, water, flour, potatoes, salt, celery salt, pepper, milk, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272067 (may not work)