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Categories:Viewed: 107 - Published at: 7 years ago
Ingredients
- 4 cans baby clams, drained
- liquid from clams and enough bottled clam juice to equal 3 c. liquid
- 2-inch cube salt pork, chopped up
- 1 c. chopped onions
- 1/2 c. chopped celery
- 3 Tbsp. butter
- 4 c. hot (not boiling) milk or half and half cream
- 2 c. raw diced potatoes
Method
- Saute the salt pork very slowly.
- Remove and reserve the scraps.
- Add the minced onions, celery and the clams to the grease.
- Stir and cook slowly for about 5 minutes.
- Heat and stir in the remaining liquid.
- Add 2 cups raw, diced potatoes.
- Cover the pan and simmer the chowder until the potatoes are done, but somewhat firm.
- Add the pork scraps and 3 tablespoons butter. Simmer for 3 minutes more.
- Add heated milk or half and half cream.
- Don't boil.
- Serve with oyster crackers.
