Rhode island clam chowder

Yield: 6 Servings

Measure Ingredient
24 \N Shucked clams; liquor reserved
¼ pounds Salt pork; diced
4 \N Onions; sliced
3 cups Potatoes; cubed
2 cups Stewed tomatoes
1 cup Milk or Half-and-Half or more; warmed
\N \N Salt and pepper

Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper towels.

Saute onions in fat until tender. Add potatoes, chopped clam meat and clam liquor. Simmer until clams are tender.

Add tomatoes and set mixture aside to "ripen" a few minutes.

Just before serving chowder, add milk until desired consistency. Season to taste with salt and pepper. Serves 4-6.

ARKANSAS GAZETTE, 1989, FROM

"NORTH ATLANTIC SEAFOOD" BY

ALAN DAVIDSON

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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