1/4 lb Salt Pork 4 Medium Cubed Finely Potatoes 3/4 cup Butter 3/4 cup Flour 1 qt Milk 3 large Chopped Onions 4 Cans Whole Clams (Reserve Liquid From 3 Cans) One 14 oz Can Evaporated Milk 1-1/2 tsp Salt 1 tsp Heaping Sugar 1/4 tsp Pepper 1/8 tsp Thyme ** Cut salt pork into small pieces and cook over

1/4 cup chopped onion 2 tablespoons butter 2 cans (6 1/2 ounces each) chopped clams 1 bottle (8 ounces) clam juice 1 can (10 1/2 ounces) chicken broth 1 cup diced potatoes 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried parsley flakes 1/3 cup cornstarch 3 cups milk In a soup pot over medium

*** Cut salt pork into small pieces and cook over low heat in a heavy pan until crisp and crunchy. Remove pieces and add onions. Cook over low heat, stirring frequently until the onions are golden yellow. Combine onions with potatoes in water to cover (about 2 cups). Cook covered until potatoes are

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

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Melt the butter in a dutch oven, add onions, basil, and cloves of garlic and let simmer for 15 minutes. Add salt and pepper, clams, half and half and simmer. Add potatoes and cook 30 minutes on medium to low heat. If you like thicker chowder, add 1/2 cup of corn starch and 1 more bottle of clam