New England Clam Chowder - cooking recipe

Ingredients

1/2 lb. salt pork
2 c. minced onion
2 c. all-purpose flour
2 lb. shelled quahoags, chopped
large (No. 2) can clam juice (approximately 1 1/2 qt.)
1/2 to 1 qt. half and half
10 medium to large potatoes, diced

Preparation

Make roux:
Cook salt pork until crisp; remove meat.
Saute onions in oil until clear.
Blend in flour.
Cook over low heat, stirring frequently, 2 to 4 minutes.
Set aside to cool.