New England Clam Chowder

Ingredients

• 1/4 lb salt pork, cubed
• 2 small onions, peeled and minced
• 1 quart clam, shucked
• 2 lbs potatoes, peeled
• water
• 1/2 teaspoon pepper
• salt
• 2 (14 ounce) cans evaporated milk

Directions

1. 1

   Fry salt pork in a large stockpot until golden; add onion and cook together for about 3 minutes.

2. 2

   Remove stomach from clams, chop up the meat.

3. 3

   Arrange potatoes and clams in layers over the onions; cover with cold water, bring to a boil and simmer until potatoes are tender.

4. 4

   Add seasonings and evaporated milk; heat to just under a boil.