4 pts. chopped clams or 8 (6 1/2 oz.) cans minced clams
12 oz. salt pork, diced into 3/4 inch cubes
2 1/2 c. chopped onion
12 med. potatoes, diced bite sized
7 c. milk
4 c. light cream
6 tbsp. flour
1 tsp. Worcestershire sauce
2 tsp. salt
Dash of pepper
Drain clams reserving liquid. Add clam juice or water to
measure 6 cups of liquid. Set aside. Fry down the salt pork, picking out the
browned pork bits. Sauté the onions slowly until clear or slightly golden
(stir constantly) in the pork fat. Put the onions, salt pork fat, reserved
clam juice and the potatoes in a large (16 quart) pot. Cook covered about 15
minutes or until potatoes begin to be tender. Stir in clams, 6 cups of milk
and light cream. Stir remaining milk into flour and stir into chowder. Cook
and stir until bubbly. Then cook 1 more minute. Add Worcestershire, salt and
dash of pepper. Serves 18
