New England Clam Chowder

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   In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.

* Per serving · 4 servings · Values may vary.

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