New England Clam Chowder - cooking recipe

Ingredients

3 (10 1/2 oz.) cans minced clams, drained (reserve liquid)
water
1/4 lb. salt pork or bacon, finely diced
1 c. diced onion
3 c. diced potato
1 tsp. salt
1/4 tsp. white pepper
2 c. milk
1/4 c. butter or margarine
2 Tbsp. chopped parsley

Preparation

Add enough water to clam liquid to make 2 cups; reserve.
Fry pork in large kettle over medium heat until crisp and golden. Remove with slotted spoon and set aside.
Drain off all but 2 tablespoons fat and saute onion until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper.
Bring to a boil; cover and simmer until potatoes are tender, about 20 minutes.
Add clams, milk and butter.
Reheat, but do not boil.
Sprinkle with pork and parsley.
Makes 2 1/2 quarts.