1/2 lb. salt pork, diced
2 medium potatoes, peeled and grated
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
4 cups clam liquid, divided
6 tbsp. unsalted butter, divided
4 cups milk
4 cups dices peeled potatoes
2 cups heavy cream
4 dozen shucked hard-shell clams, with liquid
1/4 cup chopped fresh parsley
salt (optional)

SEASONING MIX:

1 1/4 tsp. white pepper
1 1/4 tsp. black pepper
1 1/4 tsp. onion powder
1 1/4 tsp. garlic powder
1 1/4 dry mustard
1 1/4 tsp. dried sweet basil leaves
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. ground nutmeg

Combine the seasoning mix ingredients in small bowl (makes about 3 tablespoons plus 1/4 teaspoon) and set aside.

Place salt pork in a large heavy pot (not cast iron) over high heat - cover and cook until the pork is sticking hard to the bottom of the pot, about 8 minutes.

Add grated potatoes, onions, bell peppers, celery and 1 tablespoon plus 2 teaspoons of the seasoning mix. Scrape bottom of pot well, cover and cook 3 minutes.

Add 3 cups of the clam juice. Scrape pot bottom well and cook about 13 minutes, scraping pot bottom often.

Stir in remaining 1 cup clam juice, scrape pot bottom and cook 2 minutes.

Add 3 tablespoons of the butter and cook, scraping the pot bottom occasionally, about 2 minutes.

Add the remaining seasoning mix and cook, whisking constantly to break up the potatoes and release their starch to thicken the chowder, about 4 minutes.

Stir in milk and bring just to the boiling point.

Add diced potatoes and bring to a simmer.

Reduce heat to medium and cook, uncovered, scraping often, until the potatoes are tender, about 20 minutes. Watch the pot closely: if the soup begins to bubble too much, reduce the heat, so the milk won't curdle.

Add the remaining 3 tablespoons butter and the heavy cream and whip with the whisk. Scrape the bottom of the pot, stir, turn up the heat a bit and cook just until the soup begins to bubble gently.

Add the clams, cook 1 to 2 minutes, and remove from the heat.

Stir in parsley and salt, if necessary.

Makes about 16 cups.

Submitted by: Gayle Horrell