New England Clam Chowder(Serves 6 To 8) - cooking recipe

Ingredients

3 cans minced clams
1/4 lb. salt pork
1/2 c. chopped onion
3 medium potatoes
2 c. milk
1 c. light cream
1 bottle clam juice
3 Tbsp. flour
pepper
thyme
salt

Preparation

Separate canned clams from liquid.
Reserve broth.
Fry pork until crisp; remove bits of pork.
Add 2 cups clam broth (if not enough clam broth from canned clams, make up difference with clam juice).
Add potatoes and onion to fat also.
Simmer 15 to 20 minutes.
Add clams.
Add 1 3/4 cup milk and light cream.
Blend 1/4 cup milk and flour.
Stir slowly into chowder.
Heat to boil. Stir occasionally.
Add 1/2 teaspoon, dash of pepper and dash of thyme.