New England Clam Chowder
- 2 dozen medium quahog clams or 2 − 7 ½-ounce cans clams or 1 pint shucked clams
- ¼ pound salt pork, minced
- 4 cups diced, peeled potatoes
- ½ cup chopped onion
- 2 cups milk
- 1 cup cream
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt
If using clams in shell, place in large kettle; add 1 cup water. Cover and bring to boiling. Reduce heat; steam just till shells are open, 5 to 10 minutes. Remove clams from shell.
Dice clams; strain liquid, reserving ½ cup. Fry salt pork till crisp. Remove bits of pork; reserve. Add ½ cup clam liquid, 1 ½ cups water, potatoes and onion to fat. Cook, covered, till potatoes are tender, 15 to 20 minutes.
Add clams, 1 ¾ cups milk and cream. Blend remaining milk and flour; stir in to chowder. Cook and stir till boiling. Add salt and dash pepper; top with salt pork. Makes 6 servings.