Ingredients:

1 pint shucked clams, chopped

4 ounces Salt Pork

4 medium Potatoes, peeled and diced

2 ½ cup Milk

1 cup Light Cream

½ cup Onions, chopped

3 tbsp All-Purpose Flour

½ tsp Worcestershire Sauce

Method:

To prepare Cape Cod Clam Chowder, you first need to drain the clams and reserve the liquid. Make sure to add enough water to the reserved liquid to measure full 2 cups liquid.

Now, take a large saucepan and fry salt pork until it is crisp and then remove the bits of pork and set aside. After this add reserved liquid, potatoes and onion to the saucepan and cook covered for about 15 minutes or till the potatoes are tender.

Next step is to stir in clams and 2 cups of milk along with light cream. Once, this is done, stir the remaining 1/2cup milk in flour and stir into chowder. It is now time to cook and stir till the liquid is bubbly. Cook for 1 more minute and then add Worcestershire sauce, dash pepper and ¾ tsp salt. After this sprinkle pork on it.

Ingredients

1 pint oysters

1 pint clams

4 cups milk

1/ 3 cup flour

1/ 3 cup butter

2 blades mace

1 onion, sliced

Bit of bay leaf

Sprig of parsley

Salt and pepper

Method

Clean the oysters with cold water and reserve the liquor.

Clean the clams and reserve the liquor and add to the hard parts of finely chopped clams, put the soft parts of clams aside.

Mix clams and chopped oysters in a pan and heat with the residue liquor from both. Bring it to a boil and let it cook on simmer flame for 20 minutes. Then, strain through cheesecloth.

Mix butter and flour in the mixture and add the some parts of the clams.

Mix milk, onion, mace, parsley and bay leaf and add all this to the oyster and clam stock.

Season with salt and pepper and serve hot.