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Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat;
set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat thoroughly. Serve New
England style clam chowder with fresh bread or your favorite soup crackers. Makes 6 bowls.
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