2 can cooked clams
1 jar clam juice
1 pound salt pork fat back
2 medium white onions
3 stalks celery (including the leafy ends)
1 pint heavy whipping cream
4 cups whole milk
5 lbs Idaho potatoes, peeled and cut into cubes
salt and pepper, to taste
oyster crackers (optional)

Cut salt pork fatback into small 1/4 inch cubes. Heat a frying pan. Cook salt pork over low heat for 15 minutes. When liquid begins to form in the pan, turn to a higher heat and brown the salt pork. While the salt pork is rendering down, cut up celery and onions into small bits and pieces.

When the salt pork bits are nicely browned, strain out the remainder of the skin leaving behind the drippings. Add onions and celery and cook until browned and softened.

In a stock pot add clams, clam juice, milk, cream, and potatoes on medium heat.

Do not drain the clams in the can. After onions and celery are browned and softened, add the entire contents of the skillet to the stockpot. Bring to a simmer for about 10 minutes (do not boil), stirring often so not to clot the milk. Cook on low heat for about 2 hours or until desired texture of potatoes is reached. Add salt and pepper, to taste, and enjoy.... If done right, this will taste just like Campbell's brand English clam chowder

Submitted by: Samuel A. from AL