| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New England | Soups, Canning | 10 | Pints | |
INGREDIENTS
| 1/2 | lb | Salted port, diced |
| 1 | c | Onions, chopped |
| 3 | qt | To 4 qts. clams w/juice, |
| Cleaned, and chopped | ||
| 2 | qt | Potatoes, pared, diced, |
| (about 8 medium size) | ||
| 2 | qt | Boiling water |
| Salt and pepper to taste |
INSTRUCTIONS
Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. Yield: About 10 pints NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning. For New England Chowder.....add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving. From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation New Revised Edition 29 Typed in by Bobbie Beers From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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