New England Clam Chowder - cooking recipe

Ingredients

2 (7 or 7 1/2 oz.; 2 c.) minced clams
1/4 lb. salt pork, diced
2 c. water
5 medium potatoes, diced
1/2 c. chopped onions
2 c. milk (I used half and half)
1 c. light cream (whipping cream)
1 1/2 tsp. salt
dash of pepper

Preparation

Drain clams; reserve liquid. Fry salt pork until crisp in a large saucepan; remove. Add water, potatoes, onions and reserved clam liquid to fat in saucepan. Cook, covered, until potatoes are tender, about 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly just to a boil. Season to taste with salt and pepper. Float butter atop each serving.