Clam Chowder
- 1/2 peck clams in shells
- 1 quart potatoes, thinly sliced, soaked & scalded
- 2-inch cube fat salt pork
- Onion
- 1 tsp salt
- 1/2 tsp white pepper
- 1 Tbsp butter
- 1 quart hot milk
- 6 butter crackers, broken
Wash the clams with a small brush and put in a kettle with 1/2 cup of water. When the clams on top have opened, take them out with a skimmer. When cool enough to handle, take the clams from the shells. Remove the thin skin and cut off all the black end; cut the "leather straps" into small pieces. Leave the soft part whole.
Let the clam liquor set and pour it off carefully. Use 1/2 water and 1/2 clam liquor.
Fry the pork and onion together. Add the scalded potatoes and enough boiling water to cover. When the potatoes are soft, add the clam liquor, seasoning and clams. When warmed through, add the hot milk.
Pour into the soup tureen over broken crackers.
Let the clam liquor set and pour it off carefully. Use 1/2 water and 1/2 clam liquor.
Fry the pork and onion together. Add the scalded potatoes and enough boiling water to cover. When the potatoes are soft, add the clam liquor, seasoning and clams. When warmed through, add the hot milk.
Pour into the soup tureen over broken crackers.
Submitted by Jun 2, 2010
15 min
30 min
45 min