| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soup |
8 |
Servings |
INGREDIENTS
| 25 |
|
Clams |
| 1/2 |
c |
Water; boiling |
| 1/2 |
lb |
Salt pork; finely chopped |
| 6 |
|
Potatoes; diced |
| 4 |
|
Onions; sliced |
| 8 |
c |
Milk |
| 3 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Date: Sun, 21 Apr 1996 04:29:32 -5
From: "Greg - LiveTV" <LiveTV@en.com>
Scrub clam shells well to remove all sand. Lay in the bottom of a large
kettle and cover with the boiling water. Cover the kettle and let steam
about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry
the pork about 5 minutes. Add the potatoes, onions and clam liquor, and
cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the
butter, add the flour and blend, stir in the milk and cook about 10
minutes. Add seasonings. Combine both mixtures and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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