New england chowder
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Salt pork, diced |
| 6 | To 7 potatoes | |
| 1 | tablespoon | Flour |
| Salt and pepper | ||
| 2 | mediums | Onions, sliced |
| 4 | To 6 cups milk, scalded | |
| 2 | tablespoons | Melted butter or butter substitute |
Directions
Fry salt pork until brown. Add onions, and the potatoes which have been pared, sliced thinly, and slices quartered. Season to taste.
Cover with boiling water. Simmer until vegetables are tender. Add the distinctive ingredient. Add milk. Heat to boiling. Add the flour which has been blended with the butter. Cook 5 minutes. Serve with hot crisp crackers. The distinctive ingredient may be baked fish; small clams, fresh or canned or coarsely chopped large ones; or corn, diced tomato, and parsnips. The vegetables should be cooked until tender before the milk is added. Salt fish, soaked, cooked and flaked, or shredded canned salmon, may be substituted for fresh fish.
8 servings.
Florence Taft Eaton, Concord, MA.