Billy T'S Clam Chowder - cooking recipe

Ingredients

3 lb. potatoes, diced (White Rose or Russet)
1/2 gal. chicken stock
1/2 lb. salt pork, chopped
1 3/4 lb. onions, chopped
2 1/2 oz. butter
2 qt. butter
2 qt. half and half
1 c. reserved half and half (cold)
1 (No. 5) can chopped clams
1 oz. W-13 or 2 oz. cornstarch
2 oz. flour
1/4 tsp. pepper or to taste

Preparation

Peel and boil potatoes in stock until almost tender.
Have 1 3/4 quarts half and half warm as your clams.
Add warm half and half to potatoes and stock.
Do not let boil.