Clam Chowder

By Matt Fisher
Servings: Serves 6-8, with oyster crackers and toppings.



Pour out liquid from cans into separate bowl. Add water to bring to 3 cups.

Slice the salt pork into bite sized pieces and trim away most fat. In a large pot, saute the pork on low heat for about 5 minutes or until cooked (no extra oil necessary). Add the onion and let cook for 2-3 min. Add 3 tbsp flour and heat for another 1-2 minutes, mixing well.

Pour in the liquid from the cans, and add the potatoes. Simmer uncovered for 20 minutes or until potatoes are tender.

Add the canned seafood and slowly add the cream. Bring the soup to a near boil. Be careful not to boil. Add butter if desired.

Serve with oyster crackers and old bay seasoning.