New England Clam Chowder

Ingredients

• 4-6 potatoes, cut in one inch cubes
• 1 large onion, diced
• 1/4 lb salt pork (may substitute with bacon)

• 1 (12 ounce) can evaporated milk
• 1 quart heavy cream
• 6 tablespoons real butter
• 3 lbs clams, in the shell

Directions

1. 1

   Cut salt pork in small pieces render in a heavy bottom pan. Removing salt pork from pan set aside, leaving the rendered fat.

2. 2

   Add diced onion cook on low until translucent.

3. 3

   Add cubed potato and just enough water to cover cook until tender.

4. 4

   Add raw shucked clams and the juice of the clams. {Shuck clams from shell and do not cook until they are put in the chowder.}.

5. 5

   Cook to heat the clams and then add the condensed milk, cream and butter. Heat through but do not boil. This is better the next day.

6. 6

   Serve topped with crisp salt pork pieces, and crusty bread or crackers.