Thompson’s Clam Bar, Harwich Port, Massachusetts.

Ingredients

• 1 cup of chopped Spanish onion
• 1 cup of chopped celery
• 2 cup of diced potato
• 1 teaspoon of clam base or 2 clam bouillon cubes

Instructions

1. 3-6.5 oz cans of drained chopped clams or drained fresh clams (the juice collected from the clams should be added to the bottled clam juices)
2. 1/4 lb of unsalted butter
3. 6 oz of flour
4. 1 pint of half and half cream
5. 4 oz of salt pork, scored
6. Salt and pepper to taste
7. 1
8. 2
9. Add hot clam juice to mixture. Whip with whisk until smooth. Add 2 1/2 oz of scored salt pork. Add 1 tsp of clam base or 2 clam bouillon cubes. Add chopped clams to mixture and cook for 20 minutes.
10. 3
11. Cook 2 cups of diced potatoes separately. Add the potatoes to the chowder. Let stand 20 minutes.
12. 4
13. Take out the salt pork and discard. Add 1 pint of half and half heated cream to mixture. Salt and pepper to taste.