New England Clam Chowder - cooking recipe

Ingredients

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

Preparation

In a large kettle, cook the salt pork until lightly browned. Remove; set aside.
Add the onions to the drippings; cook until tender.
Return the salt pork to the pan.
Add the potatoes, clam liquid plus enough water to yield 4 cups, salt and Tabasco. Simmer until the potatoes are tender, 20 to 25 minutes.
Add the clams, half and half, milk and butter.
Heat, but do not boil. Serve hot.