Clam Chowder - cooking recipe

Ingredients

8 to 10 steamed quahogs, 1 large can baby clams or 2 cans minced clams (use one)
quahog broth or 2 bottles clam juice
4 to 5 c. water
5 lb. peeled potatoes, cubed
1 medium onion, chopped
2 Tbsp. Crisco shortening or 1/4 lb. salt pork, chopped and fried
salt and pepper to taste

Preparation

Strain broth of steamed quahogs or use 2 bottles of clam juice.
Add water to juice or broth.
Bring quahogs or clams, broth or clam juice, onions, potatoes, salt, pepper, shortening or fried salt pork to a boil.
Lower heat and cook for 1 hour until potatoes are soft.
Chowder may be eaten as is or with added ingredients to make milk chowder or Manhattan.
If adding tomato sauce or milk, cook another 15 to 20 minutes.