Clam Chowder

Servings: 8
Ingredients:

1 qt Shucked clams and their
-liquor
1/4 lb Salt pork, diced
2    Onions, finely sliced
6    Medium-sized potatoes,
-sliced thin
1/2 ts Salt
1/8 ts Pepper
4 c  Milk
2 tb Butter

Info: from The Old Farmer’s Almanac Colonial Cookbook ISBN 0-911658-81-5
LCCC#: 75-41662

Rinse the clams in clam liquor. Remove the black caps. Strain, and
reserve 1/2 cup clam liquor. Chop the clams and set aside. Fry the salt
pork until brown and crisp. Drain on paper. Saute’ the onion slices, then
add the potatoes. Sprinkle with salt and pepper. Saute’ for 10 minutes.
Add the chopped clams and 1/2 cup clam liquor. Cover with water and cook
for 20 minutes. Add the fried pork and fat to the clams and vegetables.
Then heat the milk and add to the chowder. Add butter, season to taste,
and serve.

Serves 8.

Posted by Perry Lowell. Courtesy of Fred Peters.