New England Clam Chowder

Serves 8

• ¼ pound salt pork
• 1 large onion, finely diced
• 1½ cups water
• 3 medium-size potatoes, peeled and cubed
• 1 quart chopped clams
• 3 cups light cream
• ¼ cup butter
• Salt and pepper

1. Cut the salt pork into small dices and render in a saucepan ; reserve the cracklings.
2. In the fat cook the onion until golden.
3. In a 2-quart pan add the water and potatoes and cook for 10 minutes ; drain the liquid from the potatoes into a 4-quart pan.
4. Add the clams and cook for 25 minutes ; add the cream, cracklings, potatoes, onion, butter, and salt and pepper to taste.
5. Serve in soup bowls with crackers.

BON APPETIT