New England Clam Chowder - cooking recipe

Ingredients

1 cup salt pork, diced to 1/4 inch
1 cup onion, diced
1/2 cup celery, diced
1 stick unsalted butter (not margarine)
1/2 cup flour
6 large potatoes, diced to 1/4 inch
1/2 tsp caynne pepper
small can minced clams
1/2 tsp white pepper
1/2 tsp black pepper
1/2 cup Colby Jack cheese, shredded
paprika
1 cup green onion, chopped
1 (15 oz) bottle clam juice
1 pint heavy cream

Preparation

Saute pork, onions, celery and 1/2 stick butter.
Stir in flour. Add potatoes and enough water to barely cover potatoes.
Cook, but leave slightly firm.
Add clam juice and minced clams.
Add remaining butter.
Add cayenne, white, and black peppers.
(Always taste before adding salt.)
Add cream.
Heat, but do not boil. Stir in cheese.
Place in bowls.
Sprinkle with paprika and garnish with chopped green onion.
Serve with crackers, use oyster crackers if available.