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Saturday, 12 January 2013

New England Clam Chowder


New England Clam Chowder

1/4 lb. salt pork, cubed
1/2 tsp. pepper
2 small onions, minced 
3 1/2 cups milk
1 quart. shucked clams
6 to 8 crackers
6 to 8 medium potatoes
Water   
Cold Milk         
       Salt, if needed
1. Brown salt pork in deep soup pot. Add onion and cook 2 or 3 minutes.
2. Remove stomach from clams dice hard parts and leave soft parts whole or dice them, as preferred.
3. Arrange potatoes and hard parts of clams in layers over onions cover with cold water, heat to boiling and simmer until potatoes are tender.
4. Add soft part of clams, seasonings, and milk. Heat to boiling and add crackers which have been soaked in milk. Serves 6 to 8
Variations
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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