New England Clam Chowder

Ingredients:
1/4 cup salt pork, diced
2 tablespoons butter
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups potatoes, peeled and diced
2 cups canned clam juice
2 cups fresh or frozen clams, chopped
1 cup half and half
Salt, pepper, hot sauce and Worcestershire sauce, to taste

Directions:
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 to 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 the 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.

Makes 1 1/2 quarts, about six 1-cup servings.