New England Clam Chowder

Steam clams and drain, reserving liquid. ( If you don't have fresh clams than bottled clam juice will do.) Add reserved liquid to water and boil potatoes until just barely soft. In frying pan, fry salt pork until crisp. Remove pork bits, add potatoes. Saute onions in salt pork fat until soft. Combine onions and potato mixture. Add clams, milk, cream, salt and pepper to chowder mixture, heat to just below boiling. If you like thicker chowder, mix flour with a little water to form a thick paste and add to chowder, stirring until soup is slightly thickened. At serving time, a small amount of butter may be added to each serving, if desired. Quahogs or little neck clams make the best New England Chowder but canned minced clams may also be used.
Serves 6

How thick clam chowder should be promotes many a discussion around the dinner table. The answer is probably " however thick you like it". Serving crackers or biscuits to be crumbled up in the chowder seems to satisfy some "old salts" who insist that a soup spoon stand straight up in the bowl! (written by Pat Bryant) author of this recipe from "Flavors of Cape Cod"