Alice'S New England Clam Chowder - cooking recipe

Ingredients

3 cans minced or chopped clams
1/2 lb. thick sliced bacon or lean salt pork (diced)
1/2 c. chopped onions
6 c. diced raw potatoes
1 teas. salt
1/2 to 1 teas. pepper
4 c. half and half milk
2 Tbsp. butter

Preparation

Drain and reserve clam liquid.
Add enough water to clam liquid to make 2 cups.
Fry bacon of pork until crisp.
Remove bacon or pork and crumble and set aside.
Saute onions in bacon grease for about 5 minutes, drain and add to potatoes and simmer in clam liquid until thick.
(I use a masher and slightly mash potatoes to make them thicken)
It should be fairly thick.
Add approx. 2 Tbsp. of the bacon grease to the chowder.
Add clams, cream, salt & pepper & butter.
Reheat, but do not boil.
Top with crumbled bacon or salt pork and serve.
Makes about 2 1/2 to 3 quarts.