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["In a large bowl combine 1/2 Cup of Flour and Water together. Add clams to mixture and refrigerate for a few hours.", "", "Put Salt Pork in the freezer for 1/2 Hour.", "", "Rinse clams and scrub outside with a brush. Throw away any clams that are broken or stay open after touching.", "", "In a Large Pot Add one or two onions cut in half (skin and paper on) 1 Whole head of Garlic sliced in half (paper on), Large Carrots Sliced into large pieces (skin on) and Large Pieces of Celery. Add water to about two inches in bottom of pan, bring to a bowl, then add clams and cover. When clams start to open they are done. Do not over cook. Remove clams, place in other bowl to cool. Check to see if there are any clams that did not open, if so discard.", "", "SAVE THE LIQUID IN THE POT!!!! When cooled strain with a fine strainer. Should be a few cups of stock.", "", "Remove Salt Pork from Freezer, Slice into small dice, add to medium heat in large pot. When Salt Pork is browned, remove it and place in a bowl. With the grease on the bottom of the pan add a tab of butter, and add 1 Cup of Celery, 1 Cup of Carrots, 1 Cup Onions all Diced. Cook til soft, do not brown*. Once soft, bless the food with a splash of white wine. Add strained stock and bring to a boil. Add Potatoes cut into small and medium chunks. The smaller chunks will help thicken the soup as it cooks, you should mash them lightly while cooking. Bowl rapidly for 10 Minutes. Allow to simmer. Chop up clams and add to liquid, then add the crab, then the frozen corn. Cook for 5 Minutes. Add about a cup of cream to the stock. If thicker consistency is desired you can use either corn starch or flower, premix in milk. Taste and reseason as needed. Add the cooked Salt Pork.", "", "The chowder should ""CURE"" for at least one hour before serving.", "", "*At this time you could add a few teaspoons of flower to the grease and vegis to create a rue. This will provide for a thicker chowder but slower cook time for potatoes."]
