| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
New England |
Soups & ste, Fish & seaf |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt Pork |
| 1 1/2 |
c |
Onions -Diced |
| 3 |
c |
Potatoes – Diced |
| 1 |
qt |
Water |
| 2 |
c |
Clams |
| 12 |
fl |
Evaporated Milk |
INSTRUCTIONS
Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring it
to a boil. Add the diced potatoes and bring back to a boil. Put the clams
through a meat grinder then add to the pot. Simmer until done. Add salt and
pepper. When done, add the evaporated milk. Turn off heat and let set. Heat
again just before serving. Serve with Crackers. (I made this one with
canned chopped clams and it ws good!)
From: Charlotte Grunwald's private collection of Authentic New England
Cooking
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding
<billspa@icanect.net> on Jul 11, 1997
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