New England Clam Chowder - cooking recipe

Ingredients

1/4 lb. salt pork or bacon, diced
2 medium onions, sliced
3 doz. hard-shell clams, shucked with liquid reserved
water
2 Tbsp. all-purpose flour
3 large potatoes, diced (3 c.)
2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. pepper
3 c. milk
1 Tbsp. butter or margarine
parsley for garnish (optional)

Preparation

Begin 30 minutes ahead.
In 3-quart saucepan over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes.
Add enough water to clam liquid to make 2 cups.
Stir flour into onion mixture until blended.
Gradually stir in clam-liquid mixture and cook, stirring constantly, until slightly thickened.
Stir in potatoes, salt, celery salt and pepper; cover and cook until potatoes are tender, about 10 minutes. Chop clams; add clams, milk and butter to pan; cover and cook until heated through, about 5 minutes, stirring.
Garnish with parsley. Makes 4 servings or 10 cups.