Clam Chowder

Ingredients

• ¼ pound pickled fat pork
• 1 small onion (about 1¼ inches in diameter)
• 1 quart thinly-sliced potatoes
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 pint clam juice
• 1 quart cold water
• 1 pint milk
• 2½ ounces flour

Directions

1. Blanch the pork in hot water, drain, and cut into small dice.

2. Fry the pork in a porcelain-lined kettle until brown.

3. Add the chopped onion and brown it.

4. Remove from heat and add the sliced potatoes, salt, pepper, clam juice, and cold water.

5. Boil until the potatoes are tender, testing with a fork.

6. Add the clams, then mix the milk with the flour until smooth and add it to the pot.

7. Bring to a boil, then remove from heat and serve.