My mother-in-law sent this recipe to us per my husband's request. He made it and it was really, really good. For a thicker chowder, use the heavy cream vs. milk.
PUGET SOUND CHOWDER
1/4 # diced salt pork
1/4# diced bacon I have always used only bacon..1/2#
2 1/2 cups diced raw potatoes.. never mind to peel
1 cup diced onion 1/4 tsp. rosemary (crushed)
1 cup diced carrots 1/4 tsp. basil (crushed)
1/2 cup diced celery 1 1/2 tsp. thyme
1/2 clove chopped garlic 3 peppercorns 1 1/2 tsp. salt
Small piece bay leaf 1 qt. chopped clams I usually use three cans.. cheapo me..
Clam liquor and water, 1 qt. 1 tbsp. Worcestershire Sauce
1 qt. rich milk or cream after chowder is cooked.
Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt. cream.
This recipe is from the Pacific Coast Seafood Chef by Helene Glidden, a wedding gift back in 1958 from my Lake Crescent co-worker