Clam Chowder – From a New England Famous Restaurant
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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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