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NEW ENGLAND CLAM CHOWDER

Ingredients:

1 pint shucked clams, drained (reserve liquid)
1/3 cup diced salt pork
1 medium-size yellow onion, peeled and minced
2 cups peeled, diced potatoes
1/2 cup water
2 cups milk 1 cup light cream
1 teaspoon salt (approx.)
1/8 teaspoon white pepper
1/8 teaspoon paprika

Cooking Instructions:

Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine. Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve.

Stir-fry onion in drippings for 5 - 8 minutes until pale golden, add potatoes, water, clam liquid and salt pork. Cover and simmer 10 - 12 minutes until potatoes are nearly tender, stirring occasionally.

Add clams, milk, cream, salt and pepper.

Cover and simmer for 5 minutes to heat through; do not boil.

Ladle into hot bowls, dust with paprika and serve.

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