Clam Chowder
- 3/4 lb pickled pork, cut into slices
- 1 pint clam juice
- Raw potatoes, very thinly sliced
- Clams
- Crackers, soaked
- Butter
- Pepper
- Onion, sliced
Put the slices of pickled pork into the pot you will use for the chowder. Fry a light brown, taking care not to burn them. When all the fat is extracted and the pork is brown, take out the slices of pork. Add the clam juice.
Place a layer of potato slices, then a layer of clams. Put a layer of soaked crackers, each one with a small piece of butter on it, and season with pepper and a few rings of sliced onion. Place another layer of potato, clams, crackers and seasoning until you have all the clams in. Pour the clam juice over all. If you do not have enough clam juice to cover, add water.
Cover tightly and stew slowly for about an hour, or set it in a hot oven at 400°F for the same time.
Place a layer of potato slices, then a layer of clams. Put a layer of soaked crackers, each one with a small piece of butter on it, and season with pepper and a few rings of sliced onion. Place another layer of potato, clams, crackers and seasoning until you have all the clams in. Pour the clam juice over all. If you do not have enough clam juice to cover, add water.
Cover tightly and stew slowly for about an hour, or set it in a hot oven at 400°F for the same time.
Submitted by Mar 5, 2010
15 min
30 min
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