New England Clam Chowder - cooking recipe

Ingredients

1/4 lb. diced salt pork
1 c. diced onion
5 (6 1/2 oz.) cans minced clams or 2 to 3 doz. small East Coast clams
3 medium potatoes, pared and cubed
3 c. light cream
1/4 c. butter
1/2 tsp. salt
1/8 tsp. pepper

Preparation

Cook salt pork in 4-quart saucepan to render fat.
Remove cracklings and save.
Pour off all but 2 tablespoons fat.
Add onion and cook until golden.
Drain canned clams.
Save liquid. Add clam juice to onion along with potatoes.
Cover and cook until potatoes are tender, about 10 minutes.
(If using fresh clams, wash well.
Steam in little water until open.
Remove from shells and chop.
Strain broth and use 2 cups to cook vegetables.)
Now add clams, cream, butter, reserved crackling and seasonings.
Heat, but don't boil.
Yields 8 servings.