New England Clam Chowder - cooking recipe

Ingredients

2 (7 or 7 1/2 oz.) cans minced clams (about 2 c.)
1/4 lb. salt pork, diced
2 c. water
5 medium potatoes, sliced
1/2 c. chopped onion
2 c. milk
1 c. light cream
1 1/2 tsp. salt
dash of pepper

Preparation

Drain clams, reserving liquor.
Fry salt pork until crisp in large saucepan; remove.
Add water, potatoes, onion and reserved clam liquor to fat in saucepan.
Cook covered until potatoes are tender, 10 to 15 minutes.
Add milk, cream, clams and salt pork. Heat slowly just to boiling.
Season to taste with salt and pepper.
Float butter atop each serving.
Makes 6 servings.