New England Clam Chowder

This is a Clam chowder most folks here on the coast of Maine cook. You may find a few variations but this is the real deal. It's really good on a cold winter day.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

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

Directions

1. Cut salt pork in small pieces render in a heavy bottom pan. Removing salt pork 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 pork pieces, and crusty bread or crackers.