Instructions
Scrub the clams, then let them soak in cold water for at least (to help rid them of sand).
Place the clams in a large pot and cover with the water.
Bring to a boil, lower the heat, cover the pan and simmer for or until the clams have opened.
Remove the clams (discard any that have not opened) and pick out the meat.
Chop the meat coarsely and set aside.
Discard the shells.
Strain the liquid through a triple layer of cheesecloth.
There should be about 5-1/2 to 6 cups (if not, add water).
Wash the pot.
Add the salt pork to the pot.
Cook over medium heat, stirring occasionally, for or until crispy.
Add the butter.
When the butter has melted and looks foamy add the onion and cook, stirring occasionally, for or until softened.
Add the flour and blend it in.
Add the reserved clam broth and the potatoes.
Cover the pan and cook for or until the potatoes are almost tender.
Add the clams and cook for another .
Add the milk and cream, stir and taste for seasoning.
Add salt and pepper to taste.
Heat through.
Makes 6 servings