New England-Style Clam Chowder

New England-Style Clam Chowder

1/4 pound salt pork, minced
2 celery stalks, chopped
1 large onion, chopped
1 large leek, white and light green part only, washed and chopped
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Oyster crackers

In a heavy bottomed pot place the salt pork and cook over medium-low heat to render all the fat. Add the celery, onion, and leek, and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly; cook, stirring, until the flour is pale gold. Stir in the hot water, stirring well to avoid lumps, and season with salt and pepper. Bring to a simmer and cook for 30 minutes. Add the potatoes, return to a simmer, and cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Add the clams, heat through and adjust the seasoning. Serve with oyster crackers. Servings: 4-6