NEW ENGLAND-STYLE CLAM CHOWDER 200911798 minimi

ingredient Top neck clams, washed well Water, as needed Salt pork, minece to a paste Clarified butter Onions, minced Celery, small dice Flour Potatoes, russet , peeled, small dice Heavy cream, scalded Milk scalded Salt Pepper, black ground Tabasdco sauce Worcestershire sauce, as needed Method 1 Add bacon to sauce pan and cook on medium low heat until crispy. 2 Add onion and cook until translucent. 3 Add clam juice from both cans. 4 Add potatoes. 5 Cook and cover until potatoes are fork tender, about 15-20 minutes. 6 Stir occasionally so potatoes won't stick. 7 Add clams, soup, cream, milk, and dill weed. 8 Stir together. 9 Add butter and let melt into the chowder. 10 Cook for about 30-45 minutes or until thickened. 11 Stir occasionally.