True New England Clam Chowder

5 cp Bottled clam juice
1 cp of onions ( minced or diced your choice )
1 cp flour
1/2 lb of salted pork ( diced )
1/2 stick of butter ( salted )
12 oz of freshly cooked clams ( canned clams yuck )
4 potatoes medium sized ( I slice them but your choice )
1/2 cup of milk
1/2 cup cream
1 tsp of salt and pepper

Heat clam juice in saucepan on medium heat.
Melt butter in seperate pan and saute onions, after they are cooked add the salted pork and flour ( make sure you continously stir it for 3 to 5 minutes )
Then add the flour mixture to the clam juice. ( stir in with whisk) Add clams when there is no lumps in the clam juice / onion mixture. Add potatoes, milk, cream. Decrease heat to medium low. Cook til the potatoes are soft. Make sure you frequently stir the chowdah because it will stick to the pan and burn.

There you go true classic clam chowdah straight from grandmas brain.

Great receipe! That looks alot like the my grandma's. She was from Providence, RI.

The only suggestion I would make is to cook the potatos in the broth WITHOUT the milk/cream. Once the potatos are soft, add the milk/cream, stir for 10 seconds, and then turn off the heat. Let it sit for 5 minutes and serve. Adding the milk/cream at the very end prevents burning the whole batch.

Mmmmmm. Chowda... That sounds good. I want to try that recipe soon. Couple of questions. Where do you get salt pork.. I thought that was a fictional thing from Mutany on the Bounty... Also, every time we go clam digging in Idaho we get skunked ??? Any tips ???

B-Run

You just have to dig deeper.

Thats all! :p