Down East Clam Chowder
- 1 quart coarsely chopped chowder clams, with their juice
- ¼ pound salt pork, sliced
- 1 quart water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups diced potatoes
- ½ cup chopped onion
- 1 cup instant potato flakes for thickening (optional)
In large saucepan, fry pork over medium heat until crisp. Remove pork and discard.
Add clams, water, onion, salt and pepper to pan. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1½ hours.
Add potatoes and onion, and cook until potatoes are done, about 20 minutes. Add potato flakes and simmer until thickened, about 5 minutes.