NEW ENGLAND CLAM CHOWDER

Title	NEW ENGLAND CLAM CHOWDER
Category	Soups
Author	Paula Wheelock
Ingredients	1/4 lb. salt pork 2 lg. onions - diced 1/2 c. finely diced celery 2 c. milk 2 c. light cream or extra milk 3 T. flour 1 pt. shucked clams with juice 2 med. potatoes - peeled & diced 1/2 tsp. thyme salt to taste 1/2 black pepper 2 T. hard butter fresh parsley - chopped
Directions	Cook pork,to fat add onions and celery. Scald milk & cream. Stir flour into onions and celery. Add clams &liquor, then scalded milk & cream. Add potatoes & seasonings and bring to a boil. Immediately reduce heat, stirring until it settles down, then let it cook very slowly for 1/2 hr- stir frequently. Mince the clams & add to the chowder. Sprinkle the top with chopped butter bits & pour into lg. tureen. Sprinkle with parsley and serve with hot biscuits.