Down East Clam Chowder

Down East” Clam Chowder

1 qt shucked clams (& liquid)
¼ lb salt pork (or 4-6 slices of bacon)
2 onions (sliced fine)
6 med potatoes (sliced thin)
½ tsp salt
1/8 tsp pepper
water to cover
4 cups whole milk
2 Tbs butter

Rinse the clams in their liquid.

Strain the liquid. Save ½ cup of it.

Chop the clams and set them aside.

Sauté the salt pork (or fry the bacon -- crisp!) and drain it on paper. Save some grease (if desired) to add later.

Sauté the onions.

Add the potatoes. Sprinkle with the salt and the pepper. Sauté for 10 minutes.

Add the chopped clams and the ½ cup of clam liquid.

Cover with water.

Cook for 20 minutes.

Add the salt pork (or the bacon -- and the bacon grease, if desired).

Heat the milk and add it to the chowder.

Add the butter.

Serve.