Ingredients
- 1 doz quahogs- scrubbed
- ¼ salt pork (minced)
- 1 medium onion- coarsely chopped
- 3 cups potatoes- peeled and diced
- 2 cups milk
- 1 cups light cream
- 3 tbsp flour
Directions
Steam quahogs until they open, chop and reserve liquid.
Fry salt pork until crispy in heavy stockpot; remove browned bits and drain on paper towel.
Add onion to drippings and saute for 3 minutes until translucent.
Add water and clam broth to make 2 cups of liquid.
Add potatoes and simmer for 15 minutes or until potatoes are tender.
Add clams, 1¾ cup milk and cream. In separate bowl blend ¼ cup milk and flour until smooth.
Add to chowder and heat to boil stirring occasionally.
Add 1 tsp salt, pepper and salt pork to taste.
