1) Simmer potatoes, water clam juice, juice from canned clams, spices, baking soda and chicken base until potatoes are tender.

2) In a second stock pot, render salt pork half-way, add margarine. Melt margarine and add onions and celery. Sauté until tender. Add flour to make roux. Cook 5 minutes.

3) Add stock to roux and simmer 5 minutes. Add heated milk (160 degrees) and blend thoroughly.

4) Add butter and clams. Blend thoroughly.

Special Considerations: Dice salt pork 1/4" thick while still frozen, removing rind first.

Shelf Life: 4 days. Yield 6 gallons

NOTE: If you do not want a 6 gallon batch you will need to do the math to make the desired amount. This recipe is a little work but when you taste it it is truly the BEST NEW ENGLAND CLAM CHOWDER that you will ever have.