New England Double Clam Chowder

• 1 quart clams
• 2 medium onions sliced thin
• 1 cup clam juice
• 1 quart light cream (half&half)
• 1 x butter
• 1 x seafood seasoning to taste
• 1/2 pound salt pork cut fine
• 10 medium potatoes diced
• 1 quart milk
• 1 x flour, all-purpose
• 1 x water hot

1. Cook clams until just opened.
2. Strain and reserve 1 cup of broth.
3. Finely chop clams.
4. Fry salt pork in large Dutch oven.
5. Remove salt pork and add onion; brown, being careful not to let it scorch.
6. Add potatoes and enough hot water to cover.
7. When potatoes are done, add clams, cook for 3 minutes over low heat.
8. Slowly add milk and cream.
9. Simmer for at about an hour being careful not to let it curdle.
10. Add thickening made of flour and butter, season and simmer slowly for another hour.
11. DO NOT LET IT BOIL.
12. Serve hot.

clams, onions, clam juice, light cream, butter, salt, potatoes, milk, flour, water

Taken from recipeland.com/recipe/v/new-england-double-clam-chowder-35920 (may not work)