Oyster House Clam Chowder

A great chowder

Bring potatoes and clam juice to a boil.

Cook until potatoes are done.

Add the clams , along with any surplus juice.

Cook until tender , careful not to overcook and toughen the clams.

Set aside.

Skin the salt pork , dice it , and saute in a pan.

Cook until rendered.

Add onions and saute until translucent.

Add butter , melt , and cook slightly.

Add flour.

If mixture is too loose , add a little more flour.

Cook until slightly colored.

Bring clams , juice and potatoes back to boil.

Add cooked flour and salt pork mixture.

Sauce will thicken , so stir often.

Bring to a rolling boil.

Add previously heated half-and-half to desired consistency.

Season , to taste , with salt , pepper , hot pepper sauce , and worcestershire sauce.

Serve with oyster crackers.

potatoes, clam juice, clams, salt pork, onions, butter, flour, half-and-half, salt, pepper, hot pepper sauce, worcestershire sauce, oyster crackers