Serves 6
"IN THE KITCHEN~WITH MOM" p. 58
3 inch cube salt pork (or you can use 3 strips of bacon), diced
1 large onion, chopped
2 cans whole baby clams
1 can minced clams
1 bottle clam juice
2 cups raw diced potatoes
3 tablespoons flour
3 tablespoons butter
2 cups milk
2 cups fat-free half and half
salt and pepper, to taste
Dice up the salt pork (or bacon) and saute' it in a large skillet. Remove from skillet with a slotted spoon; reserve. Add the chopped onions to the skillet and saute' in the pork fat for about 5 minutes; set aside.
Drain the whole clams and the minced clams, reserving the broth. Set clams aside. Add the bottle of clam juice plus enough water to the reserved broth to make 3 cups of liquid. Bring the clam broth to a boil and add the potatoes. Simmer until the potatoes are done but still firm.
Return the skillet with the onions to the heat and add the flour. Cook briefly and then add the clams and the reserved pork. Remove from heat.
When the potatoes are done, add the clam mixture, butter, milk and fat-free half and half. Add salt and pepper to taste. Continue cooking until the chowder is heated through, but do not let it boil.