Sedgwick, Maine Clam Chowder

Directions

1. 1
   Scrub and steam open raw clams.
2. 2
   Strain and reserve liquid. Coarsely grind or chop clams (or drain minced clams, reserving liquid).
3. 3
   Fry salt pork in large kettle until golden.
4. 4
   Remove pork and reserve; drain off all but 1/4 cup fat.
5. 5
   Add onion and cook 5 minutes.
6. 6
   Add potato, salt, pepper and 4 cups of clam liquid (add water, if necessary).
7. 7
   Simmer until potato is tender.
8. 8
   Add clams, cream, milk and butter.
9. 9
   Heat well.
10. 10
    Add more seasoning, if needed.
11. 11
    Top with pork and paprika.
12. 12
    Makes about 3 quarts.