True New England Clam Chowder

5 cp Bottled clam juice
1 cp of onions ( minced or diced your choice )
1 cp flour
1/2 lb of salted pork ( diced )
1/2 stick of butter ( salted )
12 oz of freshly cooked clams ( canned clams yuck )
4 potatoes medium sized ( I slice them but your choice )
1/2 cup of milk
1/2 cup cream
1 tsp of salt and pepper

Heat clam juice in saucepan on medium heat.
Melt butter in seperate pan and saute onions, after they are cooked add the salted pork and flour ( make sure you continously stir it for 3 to 5 minutes )
Then add the flour mixture to the clam juice. ( stir in with whisk) Add clams when there is no lumps in the clam juice / onion mixture. Add potatoes, milk, cream. Decrease heat to medium low. Cook til the potatoes are soft. Make sure you frequently stir the chowdah because it will stick to the pan and burn.

There you go true classic clam chowdah straight from grandmas brain.