Clam Chowder New England Style
|Shucked clams and liquor||1 Quart|
|Salt pork slices||3 , diced|
|Onions||2 Small, minced|
|Potatoes||2 Medium, diced|
|Water||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs), scalded|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Drain clams; reserve liquor; chop coarsely.
Fry salt pork slowly in kettle until all fat is rendered.
Add onions; saute until golden.
Add potatoes, bay leaf, and water; simmer until potatoes are tender.
Strain reserved clam liquor; stir into potato mixture with milk, cream, butter, and chopped clams.
Add seasonings; simmer 15 minutes.
Add more seasonings, if needed.
Remove bay leaf before serving.