In a heavy kettle that holds over 1 gallon, place the diced Salt Pork. Over low heat gently render out all the fat. Stir frequently to keep from sticking. You want the result to be crisp and brown but not burned! This will take at least 20 minutes but worth every minute. While the Salt Pork is cooking, peel and dice the Onions and the Potatoes.

Remove the Salt Pork from the Kettle when brown and crisp. Set aside. In the same Kettle with the fat, add the 4oz butter and melt over low heat.

Add the Onions to the Kettle and saute until translucent, about 5-6 minutes.

Add the diced Potatoes to the Kettle with the Onions and mix well. Cook and stir for 5 minutes.

Sprinkle the flour over the Onion/Potato mixture and stir to combine. Cook and stir for 3 minutes to get the "flour taste" out of it.

Pour in the reserved 4 cups of Clam Broth, raise heat and cook until the potatoes are done.

Reduce the heat to moderate and add the Chopped Clams and the Light Cream. Heat thoroughly but do not let it come to a boil.

When well heated, serve it up with a few sprinkles of crispy Salt Pork on top if desired. That's it! So delicious you will never want store bought Clam Chowder again.

And that my friends is how to make your tummy happy on these chilly ( read: downright freezing days!) winter days.

That's for stopping by today. I appreciate every one of you dear friends. Wherever your journey leads you today, I wish you always to have enough....and enough to share with those who are not so fortunate. Hugs and much love from me, Karen, TJG