1 pt. shucked clams, chopped or 2 (6 1/2 oz.) cans minced clams
4 oz. salt pork, diced or 2 slices of 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, reserving liquid. Add enough water to reserved liquid to make 2 cups. In a large pan fry pork or bacon until crisp. Remove and set aside. Add clam juice, potatoes, and onion to fat in saucepan. Cover and cook for 15 minutes. Add clams, 2 cups of milk and light cream. Stir remaining 1/2 cup of milk into flour. Stir into the chowder and cook and stir until bubbly. Cook 1 minute. Add Worcestershire sauce, 3/4 teaspoon salt and pepper to taste. Sprinkle bacon or pork fat on top.