4 qt. littleneck clams (about 1 2/3 cups cooked and chopped)
1 clove garlic, chopped
1 C. water
2 oz. salt pork, finely chopped
2 C. chopped onions
3 T. all-purpose flour
1 1/2 lb. potatoes, peeled and diced into 1/2-inch cubes
4 1/2 C. clam broth
3 C. fish stock
2 C. light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the
garlic and water. Steam the clams just until opened, about 6 to
10 minutes, depending upon their size. Drain and shell the clams,
reserving the broth. Mince the clam flesh, and set aside. Filter the
clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the
cracklings and set them aside. Slowly cook the onions in the fat for
about 6 minutes, stirring frequently, or until cooked through but not
browned. Stir in the flour and cook, stirring, for 3 minutes. Add the
reserved clam broth and fish stock, and whisk to remove any flour
lumps. Bring the liquid to a boil, add the potatoes, lower the heat,
and simmer until the potatoes are cooked through, about 15
minutes. Stir in the reserved clams, salt-pork cracklings and light
cream. Heat the chowder until it is the temperature you prefer.

Serve in large soup bowls with oyster crackers on the side.

Serves 8.

B-man :wink: