From the kitchen of Chris Lohman
4 cans minced clams, RESERVE broth
In large, heavy pot slowly render:
2 oz salt pork
Remove the cracklings and set aside.
Add:
1 large onion, chopped
Slowly cook (about 6 minutes), stirring frequently, or until cooked through but not browned.
Stir in:
3 Tbsp flour
Cook, stirring, for 3 minutes.
Add:
4 (8oz) bottles of clam broth
reserved broth from cans
Whisk to remove any flour lumps.
Bring liquid to a boil.
Add:
5 good size potatoes, cut into 1/2″ cubes
1 clove garlic, chopped
Lower the heat.
Simmer until the potatoes are cooked through, about 15 minutes.
Stir in:
the drained clams
salt pork cracklings
2 c light cream
Simmer (the longer the better).
Salt & pepper to taste.
Serve with oyster crackers.