New England Clam Chowder
2 tbsp diced salt pork
2 medium sized onions
1 qt boiling water
1 pt peeled sliced potatoes
1 qt or 1 dozen clams, chopped
1 tsp salt
1/4 tsp pepper
1 tbsp flour
1 tbsp butter
1 pt milk
1 - Put the pork in a large soup kettle or pan and slowly fry out the fat.
2 - Add the onions, chopped and cook 3 minutes until yellowed.
3 - Add the water; heat to the boiling point.
4 - Add the potatoes, clams, salt, and pepper.
5 - Cover and simmer 30 minutes.
6 - Thicken with the flour and butter rubbed together; and add the milk.
7 - Heat to the boiling point and serve in bowls with pilot crackers.