Clam chowder - from a new england famous rest

8 servings

Ingredients

Quantity Ingredient
¼ pounds Salt Pork
1 Onion -large
3 Potato -medium
3 cups Milk
1 quart Clams
⅛ pounds Butter
Salt & Pepper
1½ cup Water

Directions

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side 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 Submitted By BOBBI ZEE On 05-08-95

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