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New England Mussel Chowder

2 lbs. mussels
1/2 cup reserved mussel broth
2 oz. salt pork, diced
2 medium potatoes
1 large onion
2 cups warmed, light cream
1 T. flour
Salt & pepper to taste

Steam mussels in large pot with one cup water until opened – about 4 minutes. Remove meats and chop in half. Reserve 1-1/2 cups strained mussel broth.
sauté salt pork in pot until partially rendered into liquid, about 10-12 minutes.
Add onions and sauté until transparent. Add flour and blend. Add reserved broth, stir and bring to boil. Add potatoes. Boil until done, about 10 min. Add mussel meats and cream. Stir and season to taste. Remove any salt pork before serving.

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