New England Mussel Chowder - cooking recipe

Ingredients

2 lb. mussels
2 oz. salt pork, diced
2 medium potatoes
1 large onion
1 Tbsp. flour
2 c. warmed light cream

Preparation

Rinse and debeard mussels.
Steam in large pot with 1 cup water until all shells are open (approximately 4 minutes).
Remove meats and chop in half.
Save 1 1/2 cups strained mussel broth. Saute salt pork in pot until partially rendered.
Add onions, saute until transparent.
Add flour and blend.
Add broth.
Stir and bring to boil.
Add potatoes.
Boil until done (10 minutes). Add mussel meats and cream.
Season to taste.