Clam Chowder (Or New England Chowda!) - cooking recipe

Ingredients
    1 lb. bulk pork sausage or salt pork
    2 onions, chopped
    6 to 8 red potatoes, chopped
    2 to 3 cans baby whole clams, drained (reserve clam juice)
    1 pt. half and half plus 2 to 3 cans evaporated milk
    2 to 3 bay leaves
    1 to 2 or more marjoram
    1 to 2 tsp. salt or seasoned salt, pepper and sugar
    garlic salt (optional)
    Tabasco sauce
Preparation
    Saut sausage; cook thoroughly. Add 2 to 3 tablespoons butter. Saut onions. Add clam juice, seasoning and potatoes; cook for 5 to 6 minutes. Cover potatoes with water and simmer for 30 to 40 minutes until potatoes are tender. Add half and half and evaporated milk and clams; heat through, but don't boil (makes the clams tough!). You may thicken the chowder with flour and water mixture if you like a thicker soup. Add a few drops of Tabasco to add flavor. Enjoy. Serves 10 to 12.

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