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Southwestern Minnesota | Here's one I like. Nothing fancy, but I like it.
Ingredients:
2- 7 1/2 oz cans clams
1/4 lb salt pork, minced
2 cups milk
1 cup light cream
1 1/2 cup water
4 cups peeled, diced potatoes
1/2 cup chopped onion
3 Tbsp flour
1 1/2 tsp salt
Strain the liquid from the canned clams and reserve 1/2 cup of liquid. Dice the clams. Fry salt pork until crisp. Remove bits of pork, set aside. Add 1/2 cup of clam liquid, 1 1/2 cup water, potatoes and onions to drippings. Cook, covered until potatoes are tender- about 15-20 minutes. Add clams, 1 3/4 cup milk and cream. Blend remaining milk and flour and stir in to chowder to thicken. Cook and stir until it comes to a boil. Add salt and pepper to taste. Serve in bowls. Top with bits of salt pork.
Makes 6 servings
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New England clam chowder
