BOSTON CLAM CHOWDER

24 chowder clams
1/8 lb clean salt pork (very necessary)
2 tbsp butter
1 cup finely diced onions
2 tbsp flour
4 cups clam broth
2 cups water
1 1/2 lbs potatoes, peeled & cut into 1/4″ dice (3 cups)
3 cups milk
1 cup heavy cream
salt & pepper
Remove & set aside tough muscle of each clam. Reserve both
muscle and softer body portion. Chop muscles as finely as possible
or puree in food processor, leaving meat a bit coarse, but fine;
there should be about 1 1/4 cups. Cut salt pork into very fine dice.
Put dice into kettle & cook, stirring often, until dices are
rendered of fat and slightly crisp. Add half of the butter. Add
onions & cook, stirring until wilted. Sprinkle w/ flour & stir. Add
clam broth & water, stirring vigouously with wire whisk. Add chopped
clam muscles and cubed potatoes. Bring to the boil & simmer 20 – 30
min until potatoes are tender. Finely chop soft body portions of
clams or process. Add to the chowder & continue cooking 5 min. Stir
in milk, cream, salt & pepper. Bring to the simmer & swirl in
remaining 1 tbsp butter. Serve immediately. Serve with pilot
crackers.
10-12 servings