New England Clam Chowder

1. 1

   In a large kettle, cook the salt pork until lightly browned. Remove; set aside.

2. 2

   Add the onions to the drippings; cook until tender.

3. 3

   Return the salt pork to the pan.

4. 4

   Add the potatoes, clam liquid plus enough water to yield 4 cups, salt and Tabasco. Simmer until the potatoes are tender, 20 to 25 minutes.

5. 5

   Add the clams, half and half, milk and butter.

6. 6

   Heat, but do not boil. Serve hot.

* Per serving · 4 servings · Values may vary.

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