1 pt. shucked clams, chopped, or 2 (6 oz.) cans minced clams
4 oz. salt pork, diced, or 2 slices bacon, cut up
4 med. potatoes, peeled and diced
1/2 c. chopped onion
2 1/2 c. milk
1 c. light cream
3 tbsp. all-purpose flour
1/2 tsp. Worcestershire sauce

Drain clams, save liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large saucepan fry salt pork or bacon and set aside. Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbling. Cook 1 minute more. Add Worcestershire sauce, 3/4 teaspoon salt, and dash pepper. Sprinkle pork or bacon atop.

Makes 6 servings.