1 cup Green onion, minced
1 clove Garlic, finely minced
1/4 pound Salt pork
3 tablespoon(s) Butter
3 cup(s) Chicken stock
2 1/2 cup(s) Potato(s), Idaho, diced
1 Bay leaf(s)
1/4 teaspoon Thyme
1/4 teaspoon Black pepper
1/8 teaspoon Allspice
3 dozen Clams and their liquor
1 cup Clam juice
1 1/2 cup(s) Half and Half
1/2 cup Heavy cream
Salt and pepper to taste
1 teaspoon Butter, cut into bits
Brown onions, garlic and pork fat in butter.
Add stock, potatoes and all spices.
Cover, bring to boil and then simmer for 10 minutes.
Potatoes should remain crisp. Remove bay leaf.
Mince clams and add to soup with their liquor, clam juice and creams.
Re-heat, but do NOT boil.
Season to taste, add butter bits, stir and serve.
Substitute 3 cans( 7 1/2 oz. each) minced clams and their liquor for fresh clams and clam juice.