6 tbsp. flour
4 oz. butter
1 c. diced onions
2 1/2 c. diced raw peeled potatoes
6 oz. diced salt pork
3 (8 oz.) cans minced clams and juice
2 c. water
3 c. half and half cream
1/2 tsp. thyme
1/2 lg. bay leaf
Salt and pepper to taste

Mix flour with butter, add onions and cook 3-4 minutes over medium heat. Add clams with the juice, water, potatoes, bay leaf, and thyme. Cover and simmer until the potatoes are tender. In another pan, saute the diced salt pork until brown. Add brown bits to chowder, discarding fat. Add cream for heavier consistency and simmer, stirring until well blended. Season to taste with salt and pepper. Serves 6-8 people.