Servings: 4

Ingredients:

4, 8 oz clam juice
3, 6.5 oz chopped clams
1/2 lb of unsalted butter
1 cup chopped Spanish onion
1 cup chopped celery
6 oz flour
2 cups diced potato
1 teaspoon clam base or 2 clam bouillon cubes
1 pint of half & half cream
4 oz salt pork, scored
Salt & Pepper to taste

Methods:

1. Melt 1/2 lb unsalted butter.
2. Saute 1 cup of chopped onions and 1 cup of chopped celery in unsalted butter until transparent.
3. Add 6 oz of flour to mixture, cook for 5 minutes.
4. Drain clam juice from clams. Add drained juice to 4, 8 oz of clam juice. Add hot clam juice to mixture, Whip until smooth.
5. Add 2 1/2 oz of scored salt pork.
6. Add 1 teaspoon of clam base or 2 bouillon cubes.
7. Add chopped clams to mixture and cook for 20 minutes.
8. Cook 2 cups of diced potatoes separately. Add the potatoes to the chowder. Let stand for 20 minutes.
9. Take out the salt pork and discard.
10. Add 1 pint of half & half heated cream to mixture.
11. Salt and pepper to taste.