Creamy Clam Chowder

Ingredients

• 1 cup Stewed Tomatoes (Strained)
• 0.25 teaspoon Baking Soda
• 1 cup Milk (Scalded)
• 1 cup Heavy Cream (Scalded)
• 2 tablespoons Butter
• 8 crackers Oyster Crackers
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (To taste)
• 4 ounces Salt Pork (Diced)
• 0.5 medium Onion (Diced)
• 2 cups Cold Water
• 1 pound Fresh Clams (Shucked, reserve liquor)
• 1 pound Potatoes (Peeled and diced)

Instructions

1. 1In a medium saucepan, combine the diced salt pork, diced onion, and cold water. Bring to a boil and cook for 10 minutes. Drain the pork and onion, reserving the cooking liquor. Discard the onion.
2. 2Wash the shucked clams, reserving the clam liquor. Parboil the diced potatoes in boiling water for 5 minutes, then drain.
3. 3In a large pot, combine the parboiled potatoes, reserved pork liquor, reserved clam liquor, half of the clams (finely chopped), and enough boiling water to cover the potatoes. Simmer until the potatoes are nearly tender, about 10 minutes.
4. 4Add the stewed tomatoes, baking soda, remaining clams (soft part), scalded milk, scalded heavy cream, and butter to the pot. Season with salt and pepper to taste. Simmer gently for another 5 minutes, or until heated through.
5. 5Split the oyster crackers, soak them briefly in cold milk to moisten, and reheat them in the chowder just before serving. Serve hot.