INGREDIENTS

INSTRUCTIONS

THIS IS MILES CHAPIN's chowder recipe inspired by Jim Baker's chowder at:
Plymouth's Old Colony Club.
1. Scrub clams under cold running water to remove grit and sand. Discard
any that don't close when tapped. Place clams in a large pot with 3 cups
cold water. Cover, bring to a boil over medium-high heat, and steam until
shells open; check frequently and remove clams with tongs as they open,
allowing up to 5 minutes for littlenecks and about I minute for steamers.
Discard any that don't open. Pour cooking liquid through a fine sieve and
set aside.
2. Cook salt pork in large pot over medium low heat until crisp, about 20
minutes. Remove salt pork, drain on paper towels, and set aside to use as
garnish. Add onions to rendered fat and cook over low heat until
translucent, about 20 minutes.
3. Remove clams from shells. If using steamers, cut off and discard necks
(the black part). Roughly chop clams, cover, and set aside.
4. Add flour to onions, stir for 1 minute, then add potatoes, reserved clam
cooking liquid, and enough water to cover. Increase heat to medium, cover,
and simmer until potatoes are tender, about 20 minutes.
5. Add clams, milk, and cream to pot. Simmer (do not boil) until just
heated through, about 5 minutes. (Clams will be rubbery if overcooked.)
Stir in butter and season to taste with salt and pepper. Ladle into bowls
and top with reserved salt pork.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Suzanne"
<suzanne@ethos.net> on Nov 11, 1997

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