Gg's New England Clam Chowder

• 1 (51 ounce) can minced clams
• 1 quart water
• 1 cup onion, chopped
• 14 teaspoon thyme
• 18 teaspoon pepper
• 12 teaspoon salt
• 14 lb salt pork
• 3 large potatoes, diced
• 2 cups milk
• 2 cups light cream
• 2 tablespoons butter

1. Drain clams and measure juice.
2. Add just enough water to make 4 cups of liquid.
3. Dice salt pork and cook over low heat until crisp and golden.
4. Set aside on paper towels.
5. Add the onion to fat and cook until gold en brown.
6. Add clam broth, pork, potatoes, thyme, salt and pepper.
7. Cover and simmer 10 minutes.
8. Add chopped clams.
9. Stir in the milk and cream slowly.
10. Add butter.
11. Bring just to a boil but DO NOT BOIL.
12. Serve and enjoy.

clams, water, onion, thyme, pepper, salt, salt pork, potatoes, milk, light cream, butter

Taken from www.food.com/recipe/ggs-new-england-clam-chowder-229092 (may not work)