New England Clam Chowder Recipe
1 quart shucked clams with liquid
3 slices salt pork, diced
2 small onions, minced
2 medium potatoes, diced
1 bay leaf
1 cup water
3 cups milk, scalded
1 1/2 cups half-and-half
1/4 cup butter
salt and freshly ground pepper
Drain clams, reserving liquor, then chop coarsely. Fry salt pork slowly in a kettle until all fat is rendered. Add onions; saute until golden. Add potatoes, bay leaf and water, then simmer until potatoes are tender.
Strain the reserved clam liquor, then stir into potato mixture with milk, cream, butter and chopped clams.
Add seasoning then simmer for about 15 minutes. Add more seasoning, if needed. Remove bay leaf before serving. Serves 6 to 8.