Mary's Best New England Clam Chowder

Melt 1-2 tbls of butter in bottom of soup pot. Saute’ saltpork until crispy brown and bottom of pot caramalizes. Remove with slotted spoon then saute onion until translucent. Add some sprinkles of pork while cooking onion. (May not have to use all of pork - go by taste.) Push onion mixture to one side and cook fish on each side.

Clam broth:

Add clams to water. Season with salt and pepper. May add white wine as well. Cover pot. Bring water to a boil. Once at a boil, turn heat down to a simmer for ten minutes. Remove clams and place in bowl to cool. Strain the broth through a coffee filter or fine strainer. Set aside 6 cups and freeze rest for later use. Once clams have cooled chop the small clams and set aside. (Do not use the tough part or green part of belly)

Sprinkle 2 tblsp flour over onion mixture and cook for a few minutes while stirring a few times.

Add broth to the pot, gradually to allow thickening, with salt pork, onions and clams. Let simmer for 30 minutes covered. While soup is cooking cook potatoes in boiling water for 10 minutes or until just tender. Knife should insert easily but should not be mushy. Drain set aside.

Add evaporated milk and cream to the soup, stirring until it comes to a slow boil. This will allow the thickening process to start. At the end, add the Worceshire and 2 tbsp butter, along with the potatoes. Turn off heat and enjoy!