The most well known clam chowder across the country is New England Clam Chowder a cream based chowder with clams, potatoes and onions. This chowder was first made on ships coming from Newfoundland all the ingredients were readily available and made enough to feed them and their families.
Cook salt pork slowly in a small skillet until fat has melted and scraps are brown. Strain and put 2 tbsp. of fat in a large pot. Heat the fat, add onion and cook slowly until golden brown. Sprinkle flour over onion and cook, stirring constantly for 3 minutes. Add potatoes and clam juice. Cover and simmer 10 minutes. Add clams and simmer 10 more minutes, or until potatoes are tender. Add milk, or for a creamier style, use half & half, butter and salt and pepper to taste. Heat until butter is melted.
Yield: 9 cups or 12 six-ounce servings