Cape Cod Clam Chowder - cooking recipe

Ingredients

1 pt. fresh clams
1 onion, chopped
1/4 c. (1/2 stick) butter
2 c. milk
salt and pepper to taste
1 Tbsp. finely minced fresh parsley
2 to 3 potatoes, diced
2 Tbsp. salt pork drippings
2 Tbsp. flour
1/2 c. light cream

Preparation

Steam clams.
Drain.
Remove from shells.
Cut clams fine with kitchen shears.
Cook potatoes until tender and yellowed.
In the top of a double boiler, melt butter over hot water.
Stir in flour until smooth.
Add milk and cream in a steady stream, stirring to keep smooth.
Cook 8 minutes, until hot and thick, stirring occasionally.
Add potatoes, onion, salt, pepper, parsley and clams.
Cook just long enough to heat through.
Yields 1 quart.