Clam Chowder

1. 1

   Drain liquid from clams and add water to make 3 cups.

2. 2

   Crumble crackers into milk to soak.

3. 3

   Cook finely diced salt pork in large kettle until crisp and golden.

4. 4

   Remove and drain; pour off all but 2 tablespoons drippings.

5. 5

   Add onion and cook gently until soft. Add clam liquid, potato, salt and pepper.

6. 6

   Simmer until potato is tender, about 15 minutes.

7. 7

   Stir in milk, clams and butter, cut in bits.

8. 8

   Heat very slowly until soup is hot and flavors well blended, but do not boil.

9. 9

   Add salt pork bits and ladle into warm bowls.

* Per serving · 4 servings · Values may vary.