Clam Chowder


1 quart of clams
2" square of salt pork
1 onion, sliced
4 cups potatoes cut in 3/4" cubes
salt (as needed)
4 cups milk
4 teaspoon butter
8 crackers


1 - Clean, pick over, and drain clams, removing all pieces of shell.

2 - Cut salt pork into small pieces; add to frying pan with sliced onion; fry it for 5 minutes; then strain into a saucepan.

3 - Add diced potatoes, then heated clam liquor, add enough water  to cover.

4 - Season with pepper, thyme and salt as needed.

5 - Cook until potatoes are tender, then add 4 cps milk, the clams, butter, and crackers.

6 - The clams should not be cooked longer than 3 minutes.

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