Tastes ...



Jill's Clam Chowder
1 chunk salt pork
1-2 onions
4-5 potatoes
3-4 cans Geisha whole baby clams
3-4 cans evaporated milk
half & half or milk (to taste)
ground black pepper (to taste)
Cut salt pork (while cold) into 6 or 7 thin strips, dice finely and brown in skillet. Pour into bowl and set aside. Dice onion and brown in remaining salt pork drippings (add a little butter if necessary for browning). Add onion to salt pork and set aside. Dice potatoes into small squares, place in pan and just cover with cold water. Boil gently until slightly underdone. Drain potatoes and set aside. Add salt pork & onion mixture to potatoes. Add clams with juice, evaporated milk, half & half (or milk) and ground pepper to taste. Simmer until heated through. Dot with butter to serve.

Note: As a health precaution, you may wish to heat the clams to a boil before use. Also, depending upon whether or not you like your chowder thick and chunky or soupy, gauge how much half & half (for very rich chowder) or milk (for thinner chowder) you want to use.