New England Clam Chowder II

---------- Recipe via Meal-Master (tm) v8.02

Title: NEW ENGLAND CLAM CHOWDER II
Categories: Soups
Yield: 6 servings

1 qt Clams
2 ea Medium onions, sliced thin
1 c Clam juice
1 qt Light cream or half and half
1 x Butter
1 x Seasoning to taste
1/2 lb Salt pork, cut fine
10 ea Medium sized potatoes, diced
1 qt Milk
1 x Flour
1 x Hot water

Directions: Cook clams until just opened. Strain and reserve 1 cup
of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove
salt pork and add onion; brown, being careful not to let it scorch.
Add potatoes and enough hot water to cover. When potatoes are done,
add clams, cook for 3 minutes over low heat. Slowly add milk and
cream. Simmer for at about an hour being careful not to let it
curdle. Add thickening made of flour and butter, season and simmer
slowly for an other hour. DO NOT LET IT BOIL. Serve hot.
Notes: My grandfather even had this recipe printed in the New Bedford
newspaper years ago. If done right it doesn't curdle and is rich &
creamy. He used to use cream .. but we started using a combination of
milk & cream ... it's just as tasty. One other "trick" my grandmother
started doing was using some instant potato flakes as a thickener in
place of some of the flour. Tastes better and works as well. Lastly
... if you like you can add the salt pork back into the chowder after
adding the milk. It is very important that you keep watch over the
chowder so as to prevent it from boiling as this will cause the
milk/cream to curdle. If it curdles it just won't taste right. You
can put in any seasonings you like ... but keep it subtle ... you want

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