| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | New England | Soups & ste, Fish & seaf | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Salt Pork |
| 1 | Onion, Large | |
| 3 | Potato, Medium | |
| 3 | c | Milk |
| 1 | qt | Clams |
| 1/8 | lb | Butter |
| Salt & Pepper | ||
| 1 1/2 | c | Water |
INSTRUCTIONS
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 NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Jul 11, 1997
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