Easy New England Clam Chowder from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 tablespoon butter
• salt and freshly ground black pepper
• beurre manié
• ½ pint cream
• 2 cans minced clams
• ½ Spanish onion, finely chopped
• 1 can clam juice
• 1 bay leaf
• ½ pint milk
• 1 large potato, diced
• ¼ pound salt pork or unsmoked bacon, in 1 piece