|½ pounds||Salted port, diced|
|1 cup||Onions, chopped|
|3 quarts||To 4 qts. clams w/juice,|
|Cleaned, and chopped|
|2 quarts||Potatoes, pared, diced,|
|(about 8 medium size)|
|2 quarts||Boiling water|
|Salt and pepper to taste|
Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure.
Yield: About 10 pints
NOTE: For Manhattan Chowder....add ½ bay leaf, ½ tsp thyme, ½ cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning.
For New England Chowder.....add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving.
From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation New Revised Edition 29
Typed in by Bobbie Beers
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