Clam Chowder - cooking recipe

Ingredients

2 (7 oz.) cans minced clams
3 or 4 potatoes, peeled and cubed
1 large onion, chopped
2 slices salt pork or bacon, browned and chopped fine
2 or 3 Tbsp. butter
2 c. half and half for New England style
2 c. tomato juice for Manhattan style
salt and pepper

Preparation

Cook potatoes, onions and salt pork in enough water to cover. Cook until tender, 30 minutes.
Drain clams, reserving clam juice. Add clams and about half of clam juice to make a soup consistency.
The more juice, the more clam flavor.
Add half and half or tomato juice.
Season to taste.