Ingredients
- 5 cups bottled clam juice
- 2/3 cup flour
- 1 cup onions, finely chopped
- 6 ounces salt pork fat, diced (or 8 slices of bacon diced)
- 2 tablespoons butter
- 8 ounces cooked clams, chopped
- 4 medium potatoes, cooked and cut in bite-size chunks
- 1/2 cup milk
- 1/2 cup cream
- 1 teaspoon salt
- Pepper
How to Make
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Step 1: Fry the diced pork--"porkies" in a pan till done; drain and set aside OR fry the bacon till done and set aside (my mom always called the diced pork "porkies").
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Step 2: Heat the clam juice in a large saucepan on medium heat.
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Step 3: In a separate pan put the butter and onions and saute till translucent; add the flour and whisk continuously for 5 minutes; add this to the clam juice slowly whisking all the while so there will be no lumps.
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Step 4: Add the clams and stir; add potato chunks, milk, cream, salt, and pepper; mix well and decrease heat and simmer for about 20 minutes stirring frequently to avoid burning (do not boil the milk).
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Step 5: When you serve, put the "porkies" or bacon on the take to put in the individual bowls. Make this a day ahead.
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Step 6: NOTE: If fresh clams are not available, substitute a 6-ounce can of clams including the juice.
We hope you enjoy this recipe!
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