New England Clam Chowder - cooking recipe

Ingredients

1/4 lb. salt pork, diced
2 c. chopped onions
4 large potatoes, pared and diced
4 cans (10 oz.) whole baby clams, drained (reserve liquid)
1 1/2 tsp. salt
1 tsp. Tabasco sauce
4 c. half and half
3 c. milk
4 Tbsp. margarine

Preparation

In a large kettle, cook salt pork until lightly browned. Remove and set aside. Add onions to drippings. Cook until tender. Return salt pork to pan. Add potatoes, clam liquid, salt and Tabasco sauce. Simmer until potatoes are tender, 20 to 25 minutes. Add clams, half and half, milk and margarine. Heat, but do not boil. Makes 8 to 12 servings.