Clam chowder - from a new england famous rest
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Salt Pork |
| 1 | Onion -large | |
| 3 | Potato -medium | |
| 3 | cups | Milk |
| 1 | quart | Clams |
| ⅛ | pounds | Butter |
| Salt & Pepper | ||
| 1½ | cup | Water |
Directions
This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwald's Private Collection of Authentic New England Cooking Submitted By BOBBI ZEE On 05-08-95