Cook diced potatoes	Sauté finely chopped onion

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New England Clam Chowder

Source: Great Recipes From Leading St. Louis Restaurants, 1981

Yield: 2 to 4 servings

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Ingredients

• 2 medium large potatoes

• 2 oz salt pork or slab bacon, rind removed

• 1 large onion, finely chopped

• 1 1/2 cups strained clam juice

• 2 cups whole milk

• 1/2 cup light cream

• 1 pt fresh clams, finely chopped

• 1/2 tsp salt

• Dash of freshly ground white pepper

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Preparation

Peel and dice potatoes and cook them until tender in just enough boiling water to cover. Don't overcook. Pour off all but 1/2 cup of the potato water.

Dice the salt pork or bacon and sauté in a deep saucepan until crisp and nicely browned. Remove the cooked pork with a slotted spoon and drain on paper toweling. Add the onion to the saucepan and cook slowly in the pork drippings until soft and translucent (not brown). Add the salt pork, onion and clam juice to the potatoes and water and bring to a boil. Reduce the heat and simmer for 5 minutes. Gradually stir in the milk and cream but do not allow the chowder to boil.

Add the chopped clams and simmer another 2 minutes. Season with salt and freshly ground white pepper. Serve immediately.