Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Clam Chowder

2" square of Salt Pork
1         large Onion Chopped or minced
2         1/2 cups raw Potatoes 1/2" cubed
2         cloves Garlic (diced or crushed, Optional)
1/2      Bay Leaf
3         6.5 oz. cans Chopped clams and juice*
4 cups water
1 qt     Half and Half or two cans evaporated milk
4 Tbls  Butter or margarine
3 Tbls  Flour
Salt and pepper to taste

Cut the salt pork into 1/8" slices, sauté' in large pot at medium heat.
Remove and save cracklings. Add onions to fat stir and
cook slowly, (add garlic after 4 minutes if desired) cook onions 5 minutes
total. Sift flour over mixture stir until well blended.
Add chopped clam juice and butter or margarine and bay leaf. Pour in water
and bring to medium boil. Add potatoes cook until potatoes are done yet firm.
Reduce heat. Add milk, chopped clams and cracklings, add salt & pepper to taste,
simmer for 20 minutes.

Serve with sprig of parsley and oyster crackers or saltines.

* If using 10 oz. cans of Baby Clams be sure to strain liquid to remove any shell
debris and save for use. Wash clams to remove any shell debris prior to chopping
for use. May desire to use two 10 oz cans of Baby Clams.