New England Clam Chowder Soup

Ingredients:

• 2 lit canned clams
• 1.5 lit water
• 300 g salt pork, ground or cut into fine diced
• 500 g onion diced
• 100 g flour
• 900 g potatoes diced
• 2 lit hot milk
• 250 ml hot cream
• to taste salt
• to tatse pepper

Procedure:

1. drain clams ... if using fresh clams, chopped them, save their juice
2. combine juice, water in saucepan ... bring to boil
3. remove from heat set aside
4. in a stock pot extract fat from pork over medium heat
5. add onions cook till soft ... do not brown
6. add flour ... stir to make a roux ... cook roux for 3-4 mins ... do not brown
7. with whisk ... stir in hot clam juice water ... bring to boil stirring constantly till smooth
8. add potatoes ... simmer till tender
9. stir in clams, hot milk, cream ... heat gently .. do not boil
10. season to taste with salt, pepper

Notes:

• if using fresh calms with thier shells .. scrub and wash them well .. simmer clams in stock pot with water till shel open ... remove clam from shells ... chopped ... strain the liquid