Soups

New England Clam Chowder

• 1/4 c. cut-up brown or lean salt pork
• 1 medium onion, chopped
  (about 1/2 c.)
• 1/4 c. celery, chopped
• 2 cans (8 oz. each) minced clams
  (or 1 pint shucked clams with
  liquor, minced)
• 1 c. finely chopped potatoes
• Dash of pepper
• 2 c. half and half

Cook and stir bacon, onion, celery, and pepper in a 2-quart saucepan until the bacon is crisp and the onion is softened. Drain clams, reserving liquid, add enough water (if necessary) to clam liquor to measure to 1 cup. Stir clams, clam liquor, potatoes, salt, and pepper into bacon mixture. Heat to boiling, then reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in half and half. Heat, stirring occasionally, just until hot. Do not boil.

Yield: 4 servings of about 1 cup each