2 6 1 1/2-ounce cans chopped clams with juices
3 ounces salt pork-, cut into 1/3-inch pieces (about 1/2 cup)
I large onion, chopped
2 tablespoons all purpose flour
I cup water
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
1 bav leaf broken in half
3 1/2 cups whole milk
10 ounces bay scallops
1/4 teaspoon ground white pepper
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Drain clams, reserving Juices. Saute salt pork in heavy
large pot over medium heat until golden, about
7 minutes. Using slotted spoon, transfer pork to
paper towels. Pour off all but 2 tablespoons fat from
pot. Add onion to pot; saute until tender,
about 5 minutes. Add flour; stir I minute.
Gradually mix in water and clam juices.
Bring to boil, stirring occasionally
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