INGREDIENTS

  • 4-6 ounces salt pork , diced
  • 4 tablespoons unsalted butter
  • 1 cup chopped onions (I always use a sweet onion)
  • 2 tablespoons flour
  • fresh ground black pepper (to taste)
  • thyme (to taste})
  • 5 cups cooked diced potatoes
  • 1 quart half-and-half (you can use fat free)
  • 1 cup approx. low sodium chicken broth
  • 3 (6 1/2ounce)cans minced clams orchopped chopped clams , plus
  • 1 cup clam juice
  • chopped Italian parsley
  • fresh lemon juice , to taste
  • hot pepper sauce
  • salt

DIRECTIONS

  1. Cover salt pork with water and bring to boil over med-hi heat.Cook 5 minutes.
  2. With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
  3. Add butter and when melted, add the onions and saute until golden.
  4. Stir in flour and cook over low heat 5 minutes, stirring constantly.
  5. Stir in the pepper and thyme. Add potatoes,1/2 & 1/2 and chicken broth.
  6. Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn’t cook above a simmer or very long!).
  7. Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
  8. Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.