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Rhode Island Clam Chowder

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soup 6 Servings

INGREDIENTS

24 Shucked clams; liquor reserved
1/4 lb Salt pork; diced
4 Onions; sliced
3 c Potatoes; cubed
2 c Stewed tomatoes
1 c Milk or Half-and-Half or more; warmed
Salt and pepper

INSTRUCTIONS

Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper
towels.
Saute onions in fat until tender. Add potatoes, chopped clam meat and clam
liquor. Simmer until clams are tender.
Add tomatoes and set mixture aside to "ripen" a few minutes.
Just before serving chowder, add milk until desired consistency. Season to
taste with salt and pepper. Serves 4-6.
ARKANSAS GAZETTE, 1989, FROM
"NORTH ATLANTIC SEAFOOD" BY
ALAN DAVIDSON
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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