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NEW
ENGLAND CLAM CHOWDER
- 1/4
POUND SALT PORK
- 1
LARGE ONION
- 3 MEDIUM SIZED POTATOES
- 3
CUPS LIGHT CREAM
- 1
QUART CHOPPED CLAMS
- 1/8
POUND BUTTER
- SALT
AND PEPPER
CUT
SALT PORK INTO SMALL DICES AND RENDER IN SAUCE PAN.
RESERVE THE CRACKLINGS. COOK
IN THE FAT, 1 LARGE ONION, DICED FINE, UNTIL GOLDEN.
COOK IN 2 QUART PAN WITH 1-1/2 CUPS OF WATER, 3 MEDIUM POTATOES
(PEELED AND CUBED) FOR TEN MINUTES.
DRAIN LIQUID FROM POTATOES INTO 4 QUART PAN.
ADD 1 QUART CHOPPED CLAMS. COOK
FOR 25 MINUTES. THEN ADD 3
CUPS OF LIGHT CREAM, CRACKLINGS, POTATOES, ONION, BUTTER AND SALT AND
PEPPER TO TASTE. SERVE IN SOUP BOWLS WITH DOT CRACKERS. SERVES 8.
Any reproduction of a Publick House Recipe must be
accompanied by a registered Publick House Logo.
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