New England Clam Chowder(Makes 8 Cups)

1. 1

   Saute the salt pork very slowly.

2. 2

   Remove and reserve the scraps.

3. 3

   Add the minced onions, celery and the clams to the grease.

4. 4

   Stir and cook slowly for about 5 minutes.

5. 5

   Heat and stir in the remaining liquid.

6. 6

   Add 2 cups raw, diced potatoes.

7. 7

   Cover the pan and simmer the chowder until the potatoes are done, but somewhat firm.

8. 8

   Add the pork scraps and 3 tablespoons butter. Simmer for 3 minutes more.

9. 9

   Add heated milk or half and half cream.

10. 10

    Don't boil.

11. 11

    Serve with oyster crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.