New England Clam Chowder
|Clams with liquor||1 Quart|
|Water||3 Cup (48 tbs)|
|Half and half||1 3⁄4 Cup (28 tbs)|
|Salt pork slice||2 , chopped|
|Onion||1 Medium, sliced|
|Potatoes||3 Medium, cut in small cubes|
Combine clams, liquor, and water and cook to a boil.
Drain, reserving the broth.
Mince the necks and the coarse membranes, chop the rest.
Set all aside.
Fry the salt pork until lightly browned, stir in onion, and cook until limp but not brown.
Add the clam broth and potatoes and cook until potatoes are tender.
Then stir in butter, half and half, salt, pepper, and clams.
Heat but do not boil, pour immediately into large, warmed soup bowls.