Here is a clam chowder recipe from "Early American Recipes" a collection of New England Family-Favorites By Heloise Frost. New England Clam Chowder Ingredients: 3-inch piece of salt prk 2 medium onions, sliced 2 cups potatoes, diced salt pepper 1 quart shucked claims or 24 shucked quahogs 1 quart whole milk 1 cup cream or evaorated milk Preparation: Fry out the salt pork. Drain the crisp scraps on paper, using the fat to cook the onions until tender. Add the potatoes, salt and pepper, and any liquor strained from the clams. Add just enough water to cover and cook while you prepare the clams. Clip off the tip of the black neck. Pinch off soft black portion of the stomach. Chop the remainder rather coursely, then add to the chowder and cook gently until the potatoes are done. Add the milk and cream and set aside to ripen. Any chowder needs to stand to have the best flavor. Reheat before serving and thicken with 1 tablespoon flour in 1/4 cup milk or pour over a few common crackers soaked in milk. The author, Heloise Frost comes from a family of native New Englanders, dating back to Elder Edmund Frost (1632) and Governor Winslow. Thus the recipes are traditional New England food deeply rooted.