New England Clam Chowder - cooking recipe

Ingredients

1 pt. minced clams
clam juice
slice of fatback
1 c. diced onions
2 Tbsp. margarine
2 c. evaporated milk
2 c. whole milk
1 tsp. salt
1/4 tsp. pepper
3 c. diced potatoes

Preparation

Drain clams; reserve juice.
Fry out enough fatback to produce grease to saute onions (oil or bacon fat may be substituted). Discard meat and saute onions for about 5 minutes or until cooked clear.
Add enough water or juice to measure 4 cups liquid.
Mix liquids, potatoes and onions together.
Simmer until potatoes are tender.
Add remaining ingredients.
Beat thoroughly.
Do not boil.
Taste test for seasoning.
Makes 2 1/2 to 3 quarts. Freezes well, but be sure not to boil when reheating.