Abbott's RI Style Clam Chowder

4 ounces salt pork (or bacon)
1 teaspoon sliced garlic
1 tablespoon finely minced onion
1 tablespoon flour
2 cups clam broth
1 cup water
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup fresh parsley chopped
8 ounces chopped steamed clams
1 bay leaf
1/4 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cooking sherry
1 tablespoon butter
1-1/2 cups raw diced potatoes

Cut salt port into cubes and cook in small saucepan until fat is rendered
Dicard pieces of pork (or save for bacon bits in salad)
Saute garlic in oil till brown, discard
Add onions and saute until transparent
Sprinkle in flour, stirring.
Cook 1 minute, continuing to stir.
Remove from heat and set aside.

Place clam broth and water in a large kettle over medium heat.
Bring to simmer and then whisk in onion/flour/fat mixture
Add remaining ingredients
Simmer gently 30 minutes
Cover and refrigerate 24 hours.
Heat to serve.