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                Clam Chowder

2-oz. Salt Pork
1-small Onion (diced)
½-cup Butter
¼-cup Flour
2 Ribs of Celery (minced)
2-lb Fresh (or frozen) Calms, diced
1-qt Clam Juice
1-lb Potatoes (diced)
2-cups Half & Half (warmed)
Salt & Pepper Tabasco, Worcestershire to taste

Bring potatoes to a boil, cook until potatoes are done add clams and clam juice (do not overcook)

Sauté pork until rendered  add onions cook until transparent, add butter and cook until melted

add flour cook until colored. Bring potatoes and clams back to boil. Add flour mixture, thicken and

bring to a rolling boil and add half and half and season to taste

        Clam Chowder

1 qt. clam juice
1 cup non-fat dry milk powder
1 3/4 cups chicken broth - low-fat okay
2/3 cup all-purpose flour
2 stalks celery - chopped fine
1 Tbsp. minced dry onion
10 oz. can clams - drained
1 pinch parsley flakes
2 med. baked potatoes - peeled, crumbled
salt and pepper - to taste

In blender, puree clam juice, broth, milk powder, and flour.
-Pour into 2 1/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth.
-Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes.
-Simmer for 45-60 minutes, then season with salt and pepper.

NOTES : Freezes well after cooking. Low fat

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