Ingredients:

1 quart shucked Clams
1/3 pound Salt Pork
1 large Onion, minced
2 ribs Celery, minced
2 large Potatoes, diced
1 Bay Leaf
1/2 teaspoon Thyme
1 quart Milk, scalded
1/2 cup Butter
1/4 cup Flour
Salt and Fresh Ground Pepper



Preparation:
Drain and chop clams, reserving liquid. Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes.

Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder.