Clam Chowder - From a New England Famous Restaurant
Clam Chowder - From a New England Famous Restaurant
1/4 lb Salt pork 1 qt Clams 1 Onion -large 1/8 lb Butter 3 Potato -medium Salt & pepper 3 c Milk 1 1/2 c Water This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. Its 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 |
The great thought, the great concern, the great anxiety of men is to restrict, as much as possible, the limits of their own responsibility. — Giosu, Borsi
