Clam Chowder - From a New England Famous Rest
Yield
1 potPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
salt pork
|
|
| 1 | large |
onions
|
|
| 3 | medium |
potatoes
|
|
| 3 | cups |
milk
|
|
| 1 | quart |
clams
|
*
|
| ⅛ | pound |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
salt pork
|
|
| 1 | large |
onions
|
|
| 3 | medium |
potatoes
|
|
| 7.1E+2 | ml |
milk
|
|
| 0.9 | l |
clams
|
*
|
| 56.7 | g |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 355 | ml |
water
|
|
Directions
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 and pepper to taste. Serve in soup bowls with dot crackers.
