Vineyard Clam Chowder |
| Clams, 1 qt shucked, including their liquor
Salt pork, 1/4 lb diced Onions, 2 chopped fine Milk, 4 cups Potatoes, 4 peeled and diced Butter, 2 Tbsp Salt & Pepper Crackers, plain Remove clams from their liquor and chop. Strain liquor through cheese cloth. In a large saucepan fry salt pork until crisp; remove from fat, drain, reserve crisp bits. Fry onions in fat until transparent. Add potatoes, liquor and enough water to cover potatoes. Simmer until potatoes are tender. In a separate saucepan heat milk, do not boil. Add clams and crisp bits of salt pork to potatoes and simmer about 10 minutes. Add hot milk. Remove from heat and let sit covered 1 or 2 hours to let flavors blend. Reheat uncovered over very low heat in a double boiler - DO NOT BOIL! Add salt and pepper to taste. Serve with plain crackers. |
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