Quick And Easy Clam Chowder - cooking recipe

Ingredients

2 cans (6 1/2 oz. each) minced clams
4 oz. salt pork, diced
1/2 c. chopped onion
2 1/2 c. liquid (reserved from canned clams plus enough water to make 2 1/2 c.)
3 peeled potatoes, cut into 1/2 inch cubes (about 2 c.)
2 Tbsp. roasted garlic butter (Land O' Lakes)
1 1/2 c. half & half
White pepper, to taste

Preparation

Drain the clams, reserving the liquid to be used later.
In a soup pot, cook the salt pork until crisp.
Add the onion and cook until tender but not browned. Add the liquid (clam liquid plus water) and potatoes.
Cook until potatoes are fork tender but not mushy. Add the butter and clams.
Bring to a boil and immediately reduce heat.
Gradually add half & half.
Cook over low heat until chowder thickens slightly.