Puget Sound Clam Chowder

1/4 lb diced salt pork
1/4 lb. diced bacon
2 1/2 cups diced raw potatoes
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1/2 clove chopped garlic
Small Bay Leaf
1/4 tsp. rosemary (crushed)
1/4 tsp basil (crushed)
1 1/2 tsp thyme
3 peppercorns
1 1/2 tsp salt
1 quart chopped clams
1 quart clam liquor and water,
1 tbl Worcestershire Sauce
1 quart rich milk or cream


Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt rich milk or cream.


This recipe is from The Light on the Island Tales of a Lighthouse Keeper's family in the San Juan Islands by Helene Glidden