CLAM CHOWDER (for tink)

Clam Chowder

1 quart shucked clams
1 cup lightly salted water
¼ pound cubed salt pork
1 large onion chopped
1 ½ potatoes, cooked and cubed, for each serving
1 ½ pints clam broth
1 pint cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon thyme (optional)

Steam the clams in the shell. The recipe calls for a quart of shucked clams and we realize that's a pile of them. This really varies with the cook's whim. A pint of clams will suffice. When you cook these clams have them slightly under cooked. Remember they will cook some more in the chowder. Save the broth.

Next, brown the salt pork in a Dutch oven, preferably a cast iron one. Brown well over medium heat and let it crust the pot's bottom a little. Remove the pieces and all but 2 or 3 tablespoons of fat. Turn heat to medium-low and lightly brown the onion. Turn the heat up to medium-high and dump in the clam broth. I will really sizzle. With a wooden spoon scrape the crust from the pan's bottom. Then reduce the heat to medium-low. Add the seasoning and simmer a few minutes. Add the cooked, cubed potatoes and the clams, and heat through. Remove from heat, and add the cream. Cream is one of the secrets for a superior clam chowder. Reheat the chowder for serving. It alway taste best after letting it set a day.