4 pts. chopped clams or 8 (6 1/2 oz.) cans minced clams
12 oz. salt pork, diced into 3/4 inch cubes
2 1/2 c. chopped onion
12 med. potatoes, diced bite sized
7 c. milk
4 c. light cream
6 tbsp. flour
1 tsp. Worcestershire sauce
2 tsp. salt
Dash of pepper

Drain clams reserving liquid. Add clam juice or water to measure 6 cups of liquid. Set aside. Fry down the salt pork, picking out the browned pork bits. Saute the onions slowly until clear or slightly golden (stir constantly) in the pork fat. Put the onions, salt pork fat, reserved clam juice and the potatoes in a large (16 quart) pot. Cook covered about 15 minutes or until potatoes begin to be tender. Stir in clams, 6 cups of milk and light cream. Stir remaining milk into flour and stir into chowder. Cook and stir until bubbly. Then cook 1 more minute. Add Worcestershire, salt and dash of pepper. Serves 18.