Instructions: Cook diced salt pork (or bacon) over medium heat until browned. Remove salt pork pieces and add diced garlic, celery, onions and potatoes. Saute for about 5 minutes. Remove veggies to a holding bowl. Add flour to the dripping and continue cooking for about 1-2 minutes over medium heat. While constantly stirring, add the reserved liquid from the clams and 1 can of clam broth (juice). Bring to a boil. Add the veggies and cook over low heat for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams, butter and cream. Season to taste. Bring chowder back to, but not quite, a boil. Remove from heat. Garnish with fresh parsley or chives.

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