Instructions: Saute the onion and celery in the butter until the onion is tranlucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.