New England Clam Chowder

This recipe comes to us courtesy of the Union Oyster House Cookbook. The Union Oyster House is the oldest restaurant in the United States. It opened in 1826 in Boston. We thoroughly enjoyed.

1/4 cup diced salt pork

2 T. butter

1/2 cup diced onion

1/2 cup diced celery

2 T. flour

1/2 t. dried thyme

2 cups peeled and diced potatoes

2 cups canned clam juice

2 cups minced fresh or frozen clams (not canned)

1 cup half-and-half

salt, pepper, hot sauce and Worcestershire sauce, to taste

In a large pot over medium low heat, render the salt pork until it is crispy, about 5 minutes.

Add the butter and melt. Add onion and celery and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly for 2-3 minutes.

Add the thyme, potatoes and clam juice and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

Add clams and bring quickly to a boil, stirring almost constantly. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce and Worcestershire sauce. Serve immediately.