New England Clam Chowder
Ingredients
- 1 quart shucked clams (2 cans chopped clams, drained, can be used)
- 2 sliced onions
- 6 cubed potatoes
- 3 slices salt pork, optional
- 1 quart whole milk
- 2 tablespoons butter
- salt and pepper
Instructions
FOR 8. Rinse clams in clam liquor and remove the black skin over the neck. Chop fine in wooden mixing bowl. Cook onions and potatoes in just enough water to cover for 15 minutes; add clams and cook for another 15 minutes. (If you're using canned clams, leave them to be added at the very end.) Cut salt pork into small cubes, fry till brown and drain on brown wrapping paper. Add pork scraps and fat to clams and vegetables. Heat the milk and add to the chowder. Add butter and season to taste. Fish and corn chowders are identical in their technique and recipe; just add one pound ocean white fish (cod, haddock, etc.) cubed bite size, or a 15 oz. can of corn, or fresh corn cut from about four ears (2 cups), where the directions indicate the fresh clams should go in.
