Clam Chowder - cooking recipe

Ingredients

3 oz. salt pork, cut into 1-inch cubes and rind discarded
2 Tbsp. butter
1 c. minced onion
1 c. minced celery
1 1/2 c. shucked clams, liquid reserved
2 boiling potatoes, cut into cubes
12 oz. can evaporated milk
1/2 c. cream (heavy)
1/2 tsp. Old Bay seasoning
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

Preparation

In a heavy saucepan, cook salt pork in 1 tablespoon butter, stirring for 2 to 3 minutes or until fat is rendered.
Remove cracklings to another bowl.
In fat remaining, cook onion and celery until softened.
Add 1 1/2 cups clam liquid, cubed potatoes and enough water to cover potatoes.
Bring to a boil and simmer 15 minutes.
Add milk, heavy cream and seasonings.
Simmer, add remaining 1 tablespoon butter.