New England Clam Chowder

• 24 medium hard shelled clams
• 6 cups (1425 ml) cold water
• 1/4 cup (60 ml) salt pork, diced
• 1/3 cup (80 ml) onions, chopped
• 1 cup (225 ml) potatoes, diced
• 3/4 tsp (4 ml). salt and dash of pepper
• 1 cup (225 ml) liquid reserved from cooking clams
• 2 cups (475 ml) light cream

1. Wash clams thoroughly in a large saucepan.
2. Pour cold water over clams and bring them to a boil.
3. Boil gently for 10 minutes, or until the shells open.
4. Remove clams from shells and chop.
5. Strain the liquid through a cheesecloth, reserving 1 cup (225 ml).
6. Fry salt pork until golden.
7. Add onions and cook until tender and transparent.
8. Add chopped clams, potatoes, salt, pepper and clam liquid.
9. Cook about l5 minutes or until potatoes are tender.
10. Remove from heat and add light cream.
11. Gently heat through without boiling.

clams, cold water, salt pork, onions, potatoes, salt, liquid reserved from cooking clams, light cream

Taken from online-cookbook.com/goto/cook/rpage/00024B (may not work)