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1 qt. Maine clams, canned or fresh
1/4 lb. salt pork
1 qt. diced potatoes
1 onion, diced or chopped
1 qt. rich milk, scalded
Salt and pepper to taste
Butter, if desired

Remove black parts from clams, saving the liquor. Cut pork in small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Add potatoes and onion, with just enough hot water to be seen through the potatoes. Cook over low heat, JUST SIMMERING, until done. (If cooked over high heat, the chowder is apt to stick and burn.)

Finally, add clams and cook 2 minutes after coming to a boil; long cooking will toughen the clams.

Remove chowder from heat and let stand a few minutes, then add hot milk, the clam liquor and seasoning to taste. By adding these last, there is less chance of the chowder curdling, which often happens if seasonings are added before the hot milk

Add 1 tablespoon butter just before serving, or place a bit in each soup bowl. This quantity yields 6 large servings or 8 small.

NOTE: Like Lobster Stew or Chowder, Clam Chowder should "age" a few hours, to be at its best. The flavor is always finer the second day.

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