Boston Clam Chowder

• 24 chowder clams
• 18 pound lean salt pork (see note)
• 2 tablespoons butter
• 1 cup finely diced onions
• 2 tablespoons flour
• 4 cups clam broth
• 2 cups water
• 1 1/2 pounds potatoes, peeled and cut into 1/4-inch dice, about 3 cups
• 3 cups milk
• 1 cup heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Remove and set aside the tough muscle of each clam.
2. Reserve both the muscle and the softer body portions.
3. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine.
4. There should be about one and one-quarter cups.
5. Cut the salt pork into very fine dice.
6. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp.
7. Add half of the butter.
8. Add the onions and cook, stirring, until they are wilted.
9. Sprinkle with flour and stir.
10. Add the clam broth and water, stirring vigorously with a wire whisk.
11. Add the chopped clam muscles and cubed potatoes.
12. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
13. Finely chop the soft body portions of the clams or chop them using a food processor.
14. Add this to the chowder and continue cooking five minutes.
15. Stir in the milk, cream, salt and pepper.
16. Bring to the simmer and swirl in the remaining one tablespoon of butter.
17. Serve immediately.
18. Serve, if desired, with common crackers or pilot crackers.

chowder clams, pork, butter, onions, flour, clam broth, water, potatoes, milk, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2048 (may not work)