New England Clam Chowder


1 small onion, chopped
2 ounces salt pork, diced
2 (6.5-ounce) cans chopped clams
1 (8-ounce) bottle clam juice
1 3/4 cups chicken broth
1 large potato, peeled and diced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream, divided
1 tablespoon chopped fresh parsley (optional)


1.In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.

2.Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.

3.In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.