New England Clam Chowder - cooking recipe

Ingredients

2 doz. medium size clams, steamed or 2 cans minced clams, drained (save juice)
1/4 lb. salt pork, minced
4 c. diced potatoes
1/2 c. chopped onion
2 c. milk
1 c. light or medium cream
3 Tbsp. flour

Preparation

Fry pork until crisp; remove bits of pork and set aside.
Add 1/2 cup clam juice, 1 1/2 cups water, potatoes and onion to fat. Cook covered 15 to 20 minutes.
Add clams, 1 3/4 cups milk and cream.
Blend 1/4 cup of milk and flour; stir into chowder.
Heat to boiling, stirring occasionally.
Add teaspoon of salt and dash of pepper.
Add some of the reserved pork to taste.
Serves 8 to 10.