Creamy Seafood Chowder

Directions

1. In large stockpot saute/fry salt pork till crisp & golden. Add in leek and onion and saute/fry till onion begins to brown. Add in potatoes, celery, clam juice, parsley, spices and 1 c. water. Bring to a boil on medium heat.
2. When boiling, reduce heat and simmer till potatoes are just tender-about 10 min.
3. SEAFOOD To the warm base add in: 1/4 lb scallops, 1/4 lb haddock or possibly scrod, cut in 1/2" pcs, 1 dozen chowder clams (quahogs) shucked & minced (reserve 3 c. of their liquid), 3 c. light cream, salt & pepper to taste, butter, if you like) Add in the scallops, fish and clams w/reserved liquid to the base and simmer till the clams are tender-about 5 min. Stir in the cream.
4. Taste & season w/salt and pepper to taste and if you like, a Tbsp. or possibly two of butter. Mix well and serve very warm. Hope you enjoy these chowders!