Clam Chowder New England

1/4 lb Salt Pork
4 Medium Cubed Finely Potatoes
3/4 cup Butter
3/4 cup Flour
1 qt Milk
3 large Chopped Onions
4 Cans Whole Clams (Reserve Liquid From 3 Cans)
One 14 oz Can Evaporated Milk
1-1/2 tsp Salt
1 tsp Heaping Sugar
1/4 tsp Pepper
1/8 tsp Thyme

*** Cut salt pork into small pieces and cook over low heat in a heavy pan until crisp and crunchy. Remove pieces and add onions. Cook over low heat, stirring frequently until the onions are golden yellow. Combine onions with potatoes in water to cover (about 2 cups). Cook covered until potatoes are tender. Add clams and reserved clam liquid to potato-onion mixture. Simmer for a few minutes. Make a white sauce with butter, flour and regular milk. Add to clam mixture. Remove from heat and cool. Add evaporated milk and seasonings. Simmer for 10 minutes. Cool, then chill and refrigerate for 2 or 3 days.

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Cajun Country -- New Iberia, Louisiana