2 doz. clams (or 2 cans)
1/4 lb. salt pork or bacon
4 c. diced potatoes
1/2 c. chopped onion
2 c. milk
1 c. light cream (half and half)
3 tbsp. flour
Salt and pepper to taste

Fry bacon or salt pork until crisp; remove pork or bacon, reserve liquid. Add 1/2 cup liquid from clams, 1 1/2 cups water, potatoes and onions to fat. Cook covered 15 to 20 minutes. Add clams, 1 3/4 cups milk and cream.

Blend 1/4 cup milk and cream; stir into chowder. Heat to boil, stir occasionally. Add 1/2 tsp. salt and dash of pepper. Serves 10. Use Dutch oven or top of stove.