Instructions: In large stockpot saute salt pork until crisp & golden brown. Add leek and onion and saute until onion begins to brown. Add potatoes, celery, clam juice, parsley, spices and 1 cup water. Bring to a boil on medium heat.

When boiling, reduce heat and simmer until potatoes are just tender-about 10 minutes.

SEAFOOD To the hot base add: 1/4 lb scallops, 1/4 lb haddock or scrod, cut in 1/2" pieces, 1 dozen chowder clams (quahogs) shucked & chopped (reserve 3 cups of their liquid), 3 cups light cream, salt & pepper to taste, butter, if desired) Add the scallops, fish and clams w/reserved liquid to the base and simmer until the clams are tender-about 5 minutes. Stir in the cream.

Taste & season w/salt and pepper to taste and if desired, a tablespoon or two of butter. Mix well and serve very hot. Hope you enjoy these chowders!

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