Clam Chowder - Maine Style
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | Pound |
salt pork
|
*
|
| 1 ½ | cups |
onions
diced |
|
| 3 | cups |
potatoes
diced |
|
| 1 | quart |
water
|
*
|
| 2 | cups |
clams
|
|
| 12 | ounces |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | Pound |
salt pork
|
*
|
| 355 | ml |
onions
diced |
|
| 7.1E+2 | ml |
potatoes
diced |
|
| 0.9 | l |
water
|
*
|
| 473 | ml |
clams
|
|
| 346.8 | ml/g |
evaporated milk
|
|
Directions
Dice the onions and salt pork, then sauté slowly in an iron frying pan.
Empty into a chowder pan.
Add a quart (mor or less) of water and bring it to a boil.
Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot.
Simmer until done.
Add salt and pepper.
When done, add the evaporated milk.
Turn off heat and let set.
Heat again just before serving. Serve with crackers.
