New England Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 -6 potatoes, cut in one inch cubes
• 1 large onion, diced
• 1/4 lb salt lamb (may substitute with bacon)
• 1 (12 ounce) can evaporated milk
• 1 quart heavy cream
• 6 tablespoons real butter
• 3 lbs clams, in the shell

Recipe

• 1 cut salt lamb in small pieces render in a heavy bottom pan. removing salt lamb from pan set aside, leaving the rendered fat.
• 2 add diced onion cook on low until translucent.
• 3 add cubed potato and just enough water to cover cook until tender.
• 4 add raw shucked clams and the juice of the clams. {shuck clams from shell and do not cook until they are put in the chowder.}.
• 5 cook to heat the clams and then add the condensed milk, cream and butter. heat through but do not boil. this is better the next day.
• 6 serve topped with crisp salt lamb pieces, and crusty bread or crackers.