Clam Chowder Hemingway's from Springfield

By Floridaberry

Ingredients

• 56 ounces clams (drained)
• 1 quart claim Broth
• 4 ounces Salt Pork (ground fine)
• 2 medium onions chopped
• 1/3 cup flour
• 4-5 medium Potatoes (peeled and diced)
• 1 1/2 quart Heay Cream

Preparation

Step 1

Render salt pork in heavy bottomed pot. Add onions and cook until soft. Do not brown. Add flour and stir 2 minutes. Slowly add clam broth and boil to thicken. Add potatoes and simmer until tender. Add clams and cream. Season with 1 teaspoon Worcestershire sauce, 1/4 teaspoon white pepper, and 2 dashes of Tabasco. Salt to taste.