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Title: Clam Chowder - From a New England Famous Restaurant Categories: Soups & ste, Fish & seaf Yield: 8 Servings 1/4 lb Salt Pork 1 Onion, Large 3 Potato, Medium 3 c Milk 1 qt Clams 1/8 lb Butter Salt & Pepper 1 1/2 c Water Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers. From: Charlotte Grunwald's Private Collection of Authentic New England Cooking NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding |