1

Dice salt pork (or bacon) and sauté in a large pot until translucent.

2

Add the onions and celery and sauté for 5 minutes.

3

Pour in about 1½ cups of the juice from the quahogs (or clams) and add potatoes and seasonings.

4

Simmer this mixture until potatoes are tender. This should take about 10 minutes.

5

Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, pronounced "rue."

6

Roughly chop the quahogs, reserving any liquid.

7

When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.

8

Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.

9

In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.

10

Stir the hot scalded cream into the chowder base, mix together, and remove from heat.

11

At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.