New England Clam Chowder
"Clam chowder, New England’s signature seafood dish, derives its name from chaudière, the French word for “cauldron.” The saltiness of clams and salt pork varies; taste the soup before serving and season if needed...."
INGREDIENTS
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1 water
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18 littleneck clams
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3 bacon
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1 onion
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1 all-purpose flour
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1/4 ground black pepper
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1 all-purpose potatoes
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2 half-and-half
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1 milk
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3/4 salt or to taste
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