New England Clam Chowder

Those folks from New England say they invented Clam Chowder (well actually French fishermen did) and this is the only way to make it. But try telling that to the folks from New York!

When my grandson Jake asks me to make soup he's asking me to make this style of clam chowder and he's going to eat three bowls worth!

New England Clam Chowder

1/4 pound salt pork

2 medium onions, sliced

3 6.5-ounce cans minced clams, with juice

3 8-ounce bottles clam juice

1 cup water

1/4 cup flour

3 large potatoes, diced

2 teaspoons salt

1/4 teaspoon celery seed

1/4 teaspoon black pepper

3 cups half-and-half or milk

1 tablespoon butter

Garnish: Minced parsley

In a soup pot over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes. Stir flour into onion mixture until blended; cook, constantly stirring for 3 minuets. Gradually stir in clam juice and water and cook, stirring constantly, until slightly thickened.

Stir in potatoes, salt, celery seed and pepper; cover and cook until potatoes are tender, about 10 minutes. Add clams, half-and-half and butter to pot; cover and cook until heated through, about 5 minutes, stirring.

Serve in warm bowls; garnished with parsley.