Clam Chowder (Or New England Chowda!)
["1 lb. bulk pork sausage or salt pork", "2 onions, chopped", "6 to 8 red potatoes, chopped", "2 to 3 cans baby whole clams, drained (reserve clam juice)", "1 pt. half and half plus 2 to 3 cans evaporated milk", "2 to 3 bay leaves", "1 to 2 or more marjoram", "1 to 2 tsp. salt or seasoned salt, pepper and sugar", "garlic salt (optional)", "Tabasco sauce"]
["Saut sausage; cook thoroughly. Add 2 to 3 tablespoons butter. Saut onions. Add clam juice, seasoning and potatoes; cook for 5 to 6 minutes. Cover potatoes with water and simmer for 30 to 40 minutes until potatoes are tender. Add half and half and evaporated milk and clams; heat through, but don't boil (makes the clams tough!). You may thicken the chowder with flour and water mixture if you like a thicker soup. Add a few drops of Tabasco to add flavor. Enjoy. Serves 10 to 12."]
["pork sausage", "onions", "red potatoes", "clams", "milk", "bay leaves", "marjoram", "salt", "garlic salt", "Tabasco sauce"]